Garlic Crab-stuffed Chicken

• 6 large boneless skinless chicken breast halves
• 2 tablespoons minced garlic
• 2 (6 ounce) cans crabmeat, drained, flaked and cartilage removed
• 8 ounces jarlsberg cheese or 8 ounces gouda cheese, shredded
• 3 tablespoons minced fresh parsley
• 1 egg
• 1 tablespoon cold water
• 1 14 cups dry breadcrumbs
• 2 tablespoons vegetable oil
• 1 cup apple juice
• 1 cup white wine or 1 cup chicken broth

1. Flatten chicken to 1/4-in.
2. thickness.
3. Spread 1 teaspoons garlic on one side of each chicken breast half.
4. Place crab, cheese and parsley down the center of each.
5. Roll up and tuck in ends; secure with toothpicks.
6. In a bowl, beat egg and cold water.
7. Place bread crumbs in another bowl.
8. Dip chicken in the egg mixture, then roll in the crumbs.
9. In a large skillet, brown chicken in oil on both sides.
10. Transfer to a greased 13x9x2 baking dish.
11. Add the apple juice and wine or broth.
12. Bake, uncovered, at 350' for 35 to 40 minutes or until juices run clear.

chicken, garlic, crabmeat, jarlsberg cheese, fresh parsley, egg, cold water, breadcrumbs, vegetable oil, apple juice, white wine

Taken from www.food.com/recipe/garlic-crab-stuffed-chicken-121371 (may not work)