Directions
Louisiana Stuffed Chicken Breasts, The crab meat is optional , INCREDIBLE!!!! Looks drop dead gorgeous plated and tastes even better! This is high praise as I am extremely wrap and rolled challanged! ( I can NEVER get it right!) used the crabmeat option and FORGOT to baste!!!! Didn’t matter as I was moist and tender anyway! Prep took me longer than described (See wrap challanged!), but is it worth it! I might add minced red bell pepper to the stuffing mixture next time, but this is spectacular just as it is!!, This was a really tasty dish! used the crabmeat for half of the chicken breasts (my girls won’t eat it so the un-crabby ones were for them) I forgot to dust the breasts with flour and ended up doing that after I’d already sprinkled with paprika and drizzled with butter I don’t know if that made a difference in the sauce but it didn’t matter to us because the flavor was there in full force The chicken was really tender and not dried out Thanks Stephanie for a great recipe!
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Steps
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1
Done
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Place Chicken Between Waxed Paper Sheets and Roll Until Flat and Uniform in Size. |
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2
Done
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Sprinkle With Lemon Pepper and Salt. |
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3
Done
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Saute Green Onion, Celery and Garlic Until Tender; Add Sherry, Croutons, Crab, Parsley and Dill Weed. |
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4
Done
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Blend Well and Divide Among Breasts. |
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5
Done
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Roll Breasts, Tucking Ends in and Secure With Toothpicks. |
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6
Done
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Dust With Flour and Place in Baking Dish With Rolled Edge Down; Sprinkle With Paprika. |
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7
Done
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Melt Remaining Butter and Drizzle Over Chicken; Pour Half and Half in Bottom of Dish. |
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8
Done
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Bake Uncovered at 350 For 50-60 Minutes. |
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9
Done
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Baste Frequently With Pan Juices. |
