Baked Chicken With Crab Recipe

• 1 lb Surimi seafood or possibly crab
• 8 x Boneless skinless chicken breasts, I use 6 oz
• 1/8 tsp Salt
• 1/4 tsp Pepper
• 1/8 c. Extra virgin olive oil
• 1/4 c. Chablis wine
• 12 slc White bread
• 1/4 c. Margarine
• 1/4 c. Onion, diced
• 1/4 c. Celery, diced
• 1/4 c. Chicken stock
• 1 tsp Poultry seasoning
• 1/4 tsp White pepper

1. Cut bread into small cubes.
2. Saute/fry onions and celery in margarine till transparent.
3. Combine with bread.
4. Mix chicken base, poultry seasoning and pepper together.
5. Add in to bread mix.
6. If mix is too dry, add in a bit more stock.
7. Add in surimi to dressing mix.
8. Flatten chicken breast to 1/4 inch; season with salt and pepper.
9. Spread surimi mix on one side of the chicken.
10. Roll the chicken into a roll and secure with skewers, toothpicks, or possibly string.
11. Brown in oil, then transfer to a pan.
12. Pour wine over chicken and bake in a 375 oven for 15 - 20 min, or possibly till chicken and stuffing are thoroughly cooked.

crab, chicken breasts, salt, pepper, extra virgin olive oil, chablis wine, bread, margarine, onion, celery, chicken stock, white pepper

Taken from cookeatshare.com/recipes/baked-chicken-with-crab-74379 (may not work)