Breaded Chicken Stuffed With Seafood

• -2 Boneless chicken Breast
• -1/2 Loaf Hard Bread such as a French Baguette
• -1/8 Cup Heavy Cream
• -4 oz Surimi "imitation Crab Meat"
• -4 oz Shrimp "Small Cocktail or salad"
• -2 Large eggs
• -To Taste Old Bay Seasoning
• -To Taste black pepper
• -All Purpose Flour
• -Egg wash (1/2 Cup Milk and 1 egg combined)
• -Approx. 2 cups Chicken broth or Stock

1. Pound out chicken breast til they are 1/4" thick between 2 pieces of saran wrap using a meat mallet or something heavy. If you use the saran wrap you should be safe using just about anything. Next set your oven to 350u0b0
2. Cut bread into small enough pieces to place in a blender or food processor. Process about 1/4 of the bread and set aside in shallow pan. Put the rest of the bread in processor w/ the heavy cream and 1 egg. Process into soft bread consistency,like stuffing. Transfer to a large bowl. Now take Surimi and shrimp and place into processor. Process til it's a fine consistency and then mix with the bread crumb in the bowl. Add old bay and black pepper and if unsure as to whether properly seasoned heat a skillet, cook and try. Now Lay out Chicken and place desired amount of stuffing in the middle of each piece of breast. Roll the chicken in such a manner as to keep the filling in the center of the chicken. Use the Saran wrap to help roll the meat around the Stuffing. Make sure to leave wrapped for about 5 minutes to help set into that shape.
3. Set up a breading station with flour first, egg wash second and the bread crumbs you kept separate earlier last. Unwrap each chicken cylinder and coat with the flour then egg wash and finally the bread crumbs.
4. Heat up a skillet and add any oil about 2 Tbsp and brown the bread crumbs while searing the chicken in this skillet. Make sure that the skillet is really hot before placing the chicken in the oil. Move your chicken from the pan to a shallow, preferably glass, baking dish. Fill the dish with the stock/broth till approximately a 1/4 of the way up the chicken. Bake in the oven for about 25-30 min or till the temp in the middle of the chicken reaches 165 degrees Fahrenheit.
5. Once done pull from the oven slice and serve. It goes well with mash potatoes and/or broccoli spears and is very filling by itself.

chicken, bread, heavy cream, eggs, bay seasoning, black pepper, flour, wash, chicken broth

Taken from www.epicurious.com/recipes/member/views/breaded-chicken-stuffed-with-seafood-1269289 (may not work)