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Categories:
crab chicken breasts salt pepper extra-virgin olive oil Chablis wine Bread margarine onion celery chicken stock white pepper
Viewed: 23 - Published at: 6 years agoIngredients
- 1 lb Surimi seafood or possibly crab
- 8 x Boneless skinless chicken breasts, I use 6 oz
- 1/8 tsp Salt
- 1/4 tsp Pepper
- 1/8 c. Extra virgin olive oil
- 1/4 c. Chablis wine
- 12 slc White bread
- 1/4 c. Margarine
- 1/4 c. Onion, diced
- 1/4 c. Celery, diced
- 1/4 c. Chicken stock
- 1 tsp Poultry seasoning
- 1/4 tsp White pepper
Method
- Cut bread into small cubes.
- Saute/fry onions and celery in margarine till transparent.
- Combine with bread.
- Mix chicken base, poultry seasoning and pepper together.
- Add in to bread mix.
- If mix is too dry, add in a bit more stock.
- Add in surimi to dressing mix.
- Flatten chicken breast to 1/4 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 possibly string.
- Brown in oil, then transfer to a pan.
- Pour wine over chicken and bake in a 375 oven for 15 - 20 min, or possibly till chicken and stuffing are thoroughly cooked.
