Recipe - Festive Chicken Oscar

6 Chicken breast halves
(skinless, boneless) about
1 One half lbs total
8 ounce Cream cheese (softened)
One fourth teaspoon Seasoned salt
1/8 teaspoon Garlic powder
1 ds Red pepper (optional)
5 ounce Asparagus frozen spears
(thawed and chopped)
3 ounce Crabmeat (drained and
flaked)
2 tablespoon Butter or margarine (melted)
Seasoned salt
Garlic powder
1 pack Longgrain and wild rice mix
1 cn Cream of chicken soup
Three fourths cup Milk

Preheat oven to 375 degrees. Rinse the chicken and pat dry.

Place each breast half, boned side up, between two pieces of plastic wrap.

Working from the center to the edges, pound lightly with the flat side of a
meat mallet to form a rectangle about 1/4" thick. Remove the plastic wrap
andset aside.

In a mixer bowl, beat together until light and fluffy the cream cheese, 1/4
teaspoon seasoned salt, 1/8 teaspoon garlic powder and a dash of red pepper
(if you like). Gently fold in the chopped asparagus and crabmeat. Divide
the filling evenly among the chicken breasts, placing it in the center of
each breast.

Fold in the bottom and sides of each breast. Roll up the breasts,
jellyroll style, and secure them with toothpicks.

Place the rolls in a 2quart rectangular baking dish. Pour the melted
butter over the chicken. Sprinkle with additional seasoned salt and garlic
powder. Bake for 25 minutes, or until the chicken is tender and no longer
pink.

Meanwhile, cook the rice mix according to the package directions. In a
small saucepan, combine the condensed soup and the milk; heat through.

Serve the baked chicken over the rice mixture. Spoon the soup mixture over
all.

Posted to EATL Digest 08 Sep 96

From: The Overstreets billover@NETDOOR.COM

Date: Mon, 9 Sep 1996 08:07:42 0700