Chicken Breast w/Shrimp and Crab2002-09-08
- Course: Main Dishes
- Yield : 8
- Servings : 8
- Prep Time : 30m
- Cook Time : 1:30 h
- Ready In : 2:0 h
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- 8 boneless chicken breasts
- 2 eggs, beaten
- 1/4 cup water
- Season all, black pepper, onion and garlic powder all to taste
- Parmesan cheese
- Breadcrumbs or Panko Bread Crumbs
- 1 lb shrimp, cut in pieces
- 2 small onions, chopped fine
- 1/2 cup margarine or butter
- 1/4 cup sherry or chicken broth
- 1 can crab meat small
- Celery Salt to taste
- Dried Celery Flakes to taste
With a tenderizer hammer, flatten the chicken breast.
In a separate bowl combine the water and beaten eggs.
Dip the chicken breast in the egg and water mixture. Season chicken with salt, pepper, garlic powder and onion powder to taste. Roll in the Parmesan cheese and breadcrumbs (Panko if using).
In a medium saucepan, sauté the onions and shrimp in a small amount of margarine or butter; add the crab-meat and stir until crab-meat is warm.
In a jelly roll fashion, stuff the breast with the shrimp, crab and onion mixture securing with toothpicks and place roll down in 9x12 pan in which the margarine has been melted. Add the sherry or chicken broth. Or place on a wire rack, omit the broth, place the butter on top of the chicken.
Bake at 350 degrees for 1 1/2 hours, basting with pan juices. Remove toothpicks and serve.
If not using sherry or broth, bake for 1 hour 15 minutes until coating is browned.