Chicken Breast w/Shrimp and Crab

Step-by-Step Instructions

1. With a tenderizer hammer, flatten the chicken breast to about 1/4-inch thickness for easier rolling.
2. In a separate bowl combine the water and beaten eggs.
3. 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).
4. In a medium saucepan, sauté the onions and shrimp in a small amount of margarine or butter over medium heat until onions are soft and shrimp turn pink, about 5-7 minutes. Add the crab-meat and stir until crab-meat is warm, about 2 minutes. Season with celery salt and dried celery flakes to taste.
5. Preheat oven to 350°F. In a jelly roll fashion, stuff each breast with the shrimp, crab and onion mixture securing with toothpicks and place seam-side down in a 9x13 baking pan in which the margarine has been melted. Add the sherry or chicken broth. Or place on a wire rack, omit the broth, and place butter pats on top of each chicken roll.
6. Bake at 350°F for 1 1/2 hours, basting with pan juices every 30 minutes. Remove toothpicks and serve.
7. If not using sherry or broth (rack method), bake for 1 hour 15 minutes until coating is golden brown and chicken reaches an internal temperature of 165°F.