Ingredients:
12 boneless skinless chicken breasts
1/2 cup onions, finely chopped
1/2 cup celery, finely chopped
1/2 cup green peppers, finely chopped
1/2 cup red peppers, finely chopped
1 cup butter, melted and divided into fourths
1/2 lb lump crabmeat
2 cups seasoned stuffing mix
1 eggs, beaten
1/4 teaspoon pepper
1/4 teaspoon garlic salt
1/4 teaspoon creole seasoning
2 cups corn flakes, crushed
1 (2 ounce) envelopes bearnaise sauce mix
Directions:
Place chicken breasts on a sheet of waxed paper and flatten to 1/4 inch thickenss.
Saute until tender: onion, celery, green/red pepper mix in 1/4 cup melted butter in large skillet.
Remove from heat.
Add crabmeat, stuffing mix, egg, seasonings, and 1/4 cup melted butter; mix well.
Spread about 1/4 cup crabmeat mixture onto each chicken breast.
Roll up jelly-roll fashion, pressing edges to seal.
Cover and refrigerate 30 minutes.
Dip each chicken roll in remaminig 1/2 cup melted butter and dredge in the crushed cornflakes.
Place seam side down in a greased 13×9 baking dish.
Cover and bake for 45 minutes at 350*.
Uncover and bake an additional 10 minutes or so until golden brown.
Prepare Bearnaise sauce according to package directions and serve over chicken rolls.
Servings: 12
Time preparation: 90 min.
Time total: 150 min.