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Crab Stuffed Chicken Breasts




Source of Recipe


Internet


List of Ingredients




Serves 6

6 Halves Boneless, Skinless Chicken Breasts
3 Tablespoons Mayonnaise
1/4 teaspoon Salt
1/8 teaspoon White Pepper
1/4 teaspoon Old Bay Seasoning
1 Pound Fresh Picked Crabmeat
1 1/2 Ounces Swiss Cheese (3 large slices)
3 Slices Boiled Ham
2/3 Cup All Purpose Flour
1 Egg Large, beaten
1/2 Cup Bread Crumbs
1 teaspoon Paprika
1/2 teaspoon Pepper
1 teaspoon Parsley, dried
4 Tablespoons Vegetable Oil

Recipe



Pre-heat oven to 400 degrees.

Pound out the chicken breast halves to about 1/4 inch thick. In a small bowl, combine mayonnaise, salt, white pepper and Old Bay. Blend well. Gently stir in Crabmeat. Mound about 1/4 to 1/3 cup of the crabmeat mixture on one end of each flattened chicken breast half. Top each mound with 1/2 slice of thinly sliced swiss cheese and 1/2 slice of boiled ham. Roll up and seal ends using toothpicks. (This can be a messy process but the finger licking is outstanding!) Dip each rolled up breast in flour, then in an egg wash (the beaten egg mixed with 1 Cup of water) and then in bread crumb mixture (bread crumbs, pepper and 1/2 teaspoon of paprika). Heat 2 Tablespoons of oil in a large skillet. Brown chicken breasts on both sides. Transfer to an oiled baking sheet, sprinkle with remaining paprika. Bake for 10 additional minutes or until chicken is thoroughly but not dried out. Can be frozen and re-heated.