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CRABMEAT STUFFED CHICKEN BREASTS

List of Ingredients




8 CHICKEN BREASTS, BONELESS AND SKINLESS
1 POUND CRABMEAT
2 EGGS
1 1/2 TABLESPOONS MAYONNAISE
1 TEASPOON BROWN MUSTARD
1 TEASPOON DRY MUSTARD
1 TABLESPOON DRIED PARSLEY
1 TEASPOON CELERY SEED
1/2 TEASPOON SALT
1/2 TEASPOON CRUSHED DRIED OREGANO
2 EGG WHITES, BEATEN
1 1/2 CUPS CRUSHED CORN FLAKES, USE A BIT MORE IF YOU LIKE



Recipe



PREHEAT OVEN TO 350°.

WITH A MEAT MALLET, FLATTEN CHICKEN BREASTS TO 1/4" THICKNESS.

IN A SMALL MIXING BOWL, COMBIEN CRAB, 2 EGGS, MAYONNAISE, MUSTARD, DRAY MUSTARD, PARSLEY CELERY SEED, SALT AND OREGANO, MIXING WELL TO COMBIEN.

SPOON EQUAL AMOUNTS ONTO EACH CHICKEN BREASTS AND ROLL TO ENCLOSE FILLING, SECURE WITH TOOTHPICKS OR BUTCHER'S STRING.

DIP ROLLED BREASTS INTO BEATEN EGG WHITES AND ROLL IN CRUSHED CORN FLAKES.

PLACE EACH OF THE STUFFED CHICKEN BREASTS IN A LIGHTLY SPRAYED BAKING DISH. BAKE FOR 1 HOUR OR UNTIL CHICKEN IS TENDER AND JUICES RUN CLEAR.