You may think the list of ingredients looks lengthy, but do not let that scare you. This isn’t a difficult recipe at all and once you’ve tried it, I guarantee it will become a staple in your dinner rotation.
You can choose your favorite stuffing mix or even make your own. And it is really simple to tweak the flavors by adding different seasonings! I like to add a little bit of chili powder.
12 chicken breast halves, skinned and deboned
½ cup finely chopped celery
½ cup finely chopped onion
¼ cup finely chopped green pepper
¼ cup Kerrygold butter, melted
½ pound lump crab meat
2 cups seasoned stuffing mix
1 Eggland’s egg, beaten
¼ tsp garlic salt
¼ tsp pepper
¼ tsp garden seasoning
¾ cup Kerrygold butter, melted and divided
2 cups corn flakes crumbs
Using a meat mallet, flatten the chicken to about ¼ inch thickness.
In a large skillet, sauté onion, celery and green pepper in butter. Remove from heat. Add crabmeat, stuffing mix, egg, seasonings and ¼ cup butter; mix until combined.
Spread some crabmeat mixture (about ¼ cup) on each chicken breast, roll up, pressing edges to seal. Cover and refrigerate for half an hour.
Dip each chicken roll in remaining 1/2 cup melted butter and dredge in corn flakes crumbs.
Place in a baking dish, seam side down. Cover and bake at 350 for 45 minutes. Uncover and bake an additional 10 minutes or until golden brown.
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Quick tip: This recipe makes 6 servings (2 stuffed breast halves per person).