Crab Stuffed Chicken Breasts

For weeks Chris has been saying that he wanted me to make his favorite meal. This is a meal that he grew up eating and one of the first meals he learned to make. So, I finally gave in. This is another easy meal.

Thanks to Chris' mom, Jeannie and The Laughing Bird Restaurant.

Crab Stuffed Chicken Breast

Ingredients:
4 chicken breast halved, skinned and boned
2 T. Green Onion
2 T. Green Pepper
2 T. Fresh Parsley finely chopped
6 ounces crab meat (I used imitation)
Brandy or dry vermouth (I didn't use this)
2-3 T. melted butter
1/2 cup fine dry bread crumbs
Salt and pepper
Paprika

Sauce:
1 cup sour cream (I used less sour cream)
1 cup mayonnaise
2 t. Dijon mustard (I used more mustard than this)

Combine sauce ingredients in a bowl and set aside.

Pound chicken breasts in plastic wrap to flatten.

Mix together onion, green pepper, parsley, crab meat, salt and pepper and sauce (use your discretion (I used about 3 Tablespoons).

Divide mixture evenly among chicken cutlets.

Roll chicken-tucking in the sides.

Arrange chicken rolls, seam side down, in a casserole dish.

If you're using the brandy or vermouth, then melt butter in a dish. Stir in brandy or vermouth. Spoon mixture over chicken.

Sprinkle bread crumbs, salt, pepper and paprika over chicken.

Cover with foil and bake in the oven at 350 degrees until chicken is no longer pink when slashed. It should take about 30-35 minutes. In my oven it took more like 40 minutes to cook and I took off the foil for the last 15 minutes.

Heat the sauce over low heat, stirring frequently.

When you're ready to serve, spoon the sauce over the chicken. The picture above has the sauce over the chicken. The picture below is shown without the sauce.

Serve with your favorite veggie and rice.