LOUISIANA STUFFED CHICKEN BREASTS

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Make and share this Louisiana Stuffed Chicken Breasts recipe from Food.com.

Provided by Kikimony

Categories     Chicken Breast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

6 boneless skinless chicken breasts
1/2 cup chopped green onion
1/2 cup chopped celery
1 -2 clove minced garlic
1/2 cup butter
1/4 cup sherry wine
1/2 cup crushed herbed croutons
2 tablespoons parsley
1 tablespoon dill weed
2 tablespoons flour
1/2 cup half-and-half
1/4 teaspoon paprika
1/4 teaspoon lemon-pepper seasoning
salt
1 cup lump crabmeat (optional)

Steps:

  • Place chicken between waxed paper sheets and roll until flat and uniform in size.
  • Sprinkle with lemon pepper and salt.
  • Saute green onion, celery and garlic until tender; add sherry, croutons, crab, parsley and dill weed.
  • Blend well and divide among breasts.
  • Roll breasts, tucking ends in and secure with toothpicks.
  • Dust with flour and place in baking dish with rolled edge down; sprinkle with paprika.
  • Melt remaining butter and drizzle over chicken; pour half and half in bottom of dish.
  • Bake uncovered at 350 for 50-60 minutes.
  • Baste frequently with pan juices.

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