Crab Stuffed Chicken Breast

Crab Stuffed Chicken Breast No. 2693 Yields 6 Servings

6 Chicken Breast Halves, 3 Slices Boiled Ham, Cut In
Skinned & Boned Half
3 Tbls Mayonnaise - Flour
- Salt 1 Cup Dorure
- White Pepper, Ground 1/2 Cup Bread Crumbs
1/4 tsp Seafood Seasoning 1 Tbls Parsley, Chopped
12 oz Crabmeat 2 Tbls Cooking Oil
6 Slices Gruyere

Preheat the oven to 400 degrees.
Pound the chicken breasts between 2 sheets of waxed paper until very thin.
Mix the mayonnaise, seasonings and crabmeat.
Mound the crabmeat on the end of each chicken breast.
Roll each breast up around the filling.
Prick each breast to seal.
Roll the breasts in flour.
Dip each in the dorure.
Mix the parsley with the bread crumbs.
Roll the breasts in the bread crumbs.
Heat the oil in a skillet.
Brown the breasts all over.
Arrange the breasts on a lightly greased cookie sheet.
Bake for 10 to 15 minutes.
Serve hot.