No Cream Cheese Crab-stuffed Chicken Breasts

Total Time: 2 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 12 boneless skinless chicken breasts
• 1/2 cup onion, finely chopped
• 1/2 cup celery, finely chopped
• 1/2 cup green pepper, finely chopped
• 1/2 cup red pepper, finely chopped
• 1 cup butter, melted and divided into fourths
• 1/2 lb lump crabmeat
• 2 cups seasoned stuffing mix
• 1 egg, beaten
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic salt
• 1/4 teaspoon creole seasoning
• 2 cups corn flakes, crushed
• 1 (1 7/8 ounce) envelope bearnaise sauce mix

Recipe

• 1 place chicken breasts on a sheet of waxed paper and flatten to 1/4 inch thickenss.
• 2 saute until tender: onion, celery, green/red pepper mix in 1/4 cup melted butter in large skillet.
• 3 remove from heat.
• 4 add crabmeat, stuffing mix, egg, seasonings, and 1/4 cup melted butter; mix well.
• 5 spread about 1/4 cup crabmeat mixture onto each chicken breast.
• 6 roll up jelly-roll fashion, pressing edges to seal.
• 7 cover and refrigerate 30 minutes.
• 8 dip each chicken roll in remaminig 1/2 cup melted butter and dredge in the crushed cornflakes.
• 9 place seam side down in a greased 13x9 baking dish.
• 10 cover and bake for 45 minutes at 350*.
• 11 uncover and bake an additional 10 minutes or so until golden brown.
• 12 prepare bearnaise sauce according to package directions and serve over chicken rolls.