Baked
Chicken
with
Crab
and
Wine
-
serves
6
1
lb
crab
8
boneless
skinless
chicken
breasts
1/8
tsp
salt
1/4
tsp
pepper
1/8
cup
olive
oil
1/4
cup
chablis
wine
Dressing:
12
sl
white
bread
1/4
cup
margarine
1/4
cup
onion;
diced
1/4
cup
celery;
diced
1/4
cup
chicken
stock
1
tsp
poultry
seasoning
1/4
tsp
white
pepper
Cut
bread
into
small
cubes.
Saute
onions
and
celery
in
margarine
until
transparent.
Combine
with
bread.
Mix
chicken
base,
poultry
seasoning
and
pepper
together.
Add
to
bread
mixture.
If
mix
is
too
dry,
add
a
bit
more
stock.
Add
Crab
to
dressing
mix.
Flatten
chicken
breast
to
1/4
inch;
season
with
salt
and
pepper.
Spread
crab
mix
on
one
side
of
the
chicken.
Roll
the
chicken
into
a
roll
and
secure
with
skewers,
toothpicks,
or
string.
Brown
in
oil,
then
transfer
to
a
pan.
Pour
wine
over
chicken
and
bake
in
a
375
oven
for
15
-
20
minutes,
or
until
chicken
and
stuffing
are
thoroughly
cooked.
Submitted By (Miki)
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