| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | Poultry | 8 | Servings | |
INGREDIENTS
| 1 | lb | Surimi seafood or crab |
| 8 | Boneless skinless chicken breasts; I use 6 ounce | |
| 1/8 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/8 | c | Olive oil |
| 1/4 | c | Chablis wine |
| 12 | sl | White bread |
| 1/4 | c | Margarine |
| 1/4 | c | Onion; diced |
| 1/4 | c | Celery; diced |
| 1/4 | c | Chicken stock |
| 1 | ts | Poultry seasoning |
| 1/4 | ts | White pepper |
INSTRUCTIONS
DRESSING Cut bread into small cubes. Saute onions and celery in margarine until transparent. Combine with bread. Mix chicken base, poultry seasoning and pepper together. Add to bread mixture. If mix is too dry, add a bit more stock. Add surimi to dressing mix. Flatten chicken breast to 1/4 inch; season with salt and pepper. Spread surimi mix on one side of the chicken. Roll the chicken into a roll and secure with skewers, toothpicks, or string. Brown in oil, then transfer to a pan. Pour wine over chicken and bake in a 375 oven for 15 - 20 minutes, or until chicken and stuffing are thoroughly cooked. Recipe By : Janet Baker Posted to EAT-L Digest 9 November 96 Date: Sat, 9 Nov 1996 23:35:05 -0500 From: Janet Baker <jbaker@CNMNET.COM>
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