Recipe - Baked Chicken With Crab

1 pound Surimi seafood or crab
8 Boneless skinless chicken
breasts; I use 6 ounce
1/8 teaspoon Salt
One fourth teaspoon Pepper
1/8 cup Olive oil
One fourth cup Chablis wine

DRESSING
12 sl White bread
One fourth cup Margarine
One fourth cup Onion; minced
One fourth cup Celery; minced
One fourth cup Chicken stock
1 teaspoon Poultry seasoning
One fourth teaspoon 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 surimi to dressing mix.

Flatten chicken breast to One fourth inch; season with salt and pepper.

Spread surimi 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.
Recipe By : Janet Baker

Posted to EATL Digest 9 November 96

Date: Sat, 9 Nov 1996 23:35:05 0500

From: Janet Baker jbaker@CNMNET.COM