AFFILIATE_ID 101 DIRECTIONS Pound the chicken breast with a tenderizer hammer. Lay the meat flat as you will be rolling up the chicken once the stuffing is laid in it. Drain and rinse the shrimp and crab meat. Since the crab meat is so fine, I just put water in the can and keep squeezing the lid to get the water out. In a medium bowl, mix the shrimp, crabmeat, onion, bell pepper, celery, onion and garlic powder. Salt to taste. Put the mixture of stuffing on the chicken breast. Roll the chicken and secure with a toothpick to hold the chicken breast closed. Dip the chicken in the egg and milk mixture and pass in the coating. You can choose to season the chicken or the coating. Cook the chicken in hot oil until the coating turns brown and the meat runs clear when pricked with a fork. Remove from oil and place on paper towel to drain. Serve warm. EXPORT_TYPE TEXT IMAGE INGREDIENTS DESCRIPTION onion chopped fine DIRECTION MEASUREMENT cup QUANTITY 1/2 DESCRIPTION celery stalk finely chopped DIRECTION MEASUREMENT cup QUANTITY 1/4 DESCRIPTION bell pepper chopped fine DIRECTION MEASUREMENT cup QUANTITY 1/4 DESCRIPTION shrimp DIRECTION MEASUREMENT small can QUANTITY 1 DESCRIPTION crab meat DIRECTION MEASUREMENT small can QUANTITY 1 DESCRIPTION egg DIRECTION MEASUREMENT QUANTITY 1 DESCRIPTION milk DIRECTION MEASUREMENT tbsp QUANTITY 2 DESCRIPTION your choice chicken coating, bread crumbs or cornflakes DIRECTION MEASUREMENT QUANTITY DESCRIPTION salt to taste DIRECTION MEASUREMENT QUANTITY DESCRIPTION cayenne to taste DIRECTION MEASUREMENT QUANTITY DESCRIPTION black pepper to taste DIRECTION MEASUREMENT QUANTITY DESCRIPTION onion powder and garlic powder to taste (optional) DIRECTION MEASUREMENT QUANTITY DESCRIPTION Hot oil for frying. DIRECTION MEASUREMENT QUANTITY DESCRIPTION 4 large or 6 medium chicken breast fillets (no bone in) DIRECTION MEASUREMENT QUANTITY KEYWORDS NAME Stuffed Chicken Breast w/ Shrimp and Crab NOTE NUTRITION PREP_TIMES AMOUNT 30 TIME_TYPE_ID 9 TIME_UNIT_ID 2 AMOUNT 10 TIME_TYPE_ID 5 TIME_UNIT_ID 2 SERVINGS 4 SOURCE RealCajunRecipes.com TYPE 102