Crab Stuffed Chicken Breast

• 6 each chicken breast halves, boneless, skinless boneless, skinless
• 3 slices boiled ham cut in half
• 3 tablespoons mayonnaise
• 1 x flour, all-purpose
• 1 x salt
• 1 cup dorure egg wash (egg + water)
• 1 x white pepper ground
• 1/2 cup bread crumbs
• 1/4 teaspoon seafood seasoning
• 1 tablespoon parsley leaves chopped
• 12 ounces crab meat
• 2 tablespoons vegetable oil for cooking
• 6 slices gruyere cheese

1. Preheat the oven to 400F (200C).
2. Pound the chicken breasts between 2 sheets of waxed paper until very thin.
3. Mix the mayonnaise, seasonings and crabmeat.
4. Mound the crabmeat on the end of each chicken breast.
5. Roll each breast up around the filling.
6. Prick each breast to seal.
7. Roll the breasts in flour.
8. Dip each in the dorure.
9. (Dorure is an egg wash, egg mixed with a bit of water)
10. Mix the parsley with the bread crumbs.
11. Roll the breasts in the bread crumbs.
12. Heat the oil in a skillet.
13. Brown the breasts all over.
14. Arrange the breasts on a lightly greased cookie sheet.
15. Bake for 10 to 15 minutes.
16. Serve hot.

chicken breast halves, ham, mayonnaise, flour, salt, egg, white pepper, bread crumbs, seafood seasoning, parsley, crab meat, vegetable oil, gruyere cheese

Taken from recipeland.com/recipe/v/crab-stuffed-chicken-breast-47390 (may not work)