Crab Stuffed Chicken Breasts & Thighs

Ingredients
6 boneless, skinless chicken breasts
9 boneless, skinless chicken thighs
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/4 cup finely chopped green pepper
1/4 cup butter, melted
2 tablespoons butter
3/4 pound lump crabmeat
2 cups seasoned stuffing mix (stovetop stuffing)
2 eggs, beaten
1/4 teaspoon pepper
1/4 teaspoon garlic salt
1/4 teaspoon creole seasoning
1 cup italian breadcrumbs
2 (7/8 ounce) envelope béarnaise sauce mix

Saute onion, celery, and green pepper in 2 tablespoons of butter until tender, about 10 minutes. Remove from heat. Add crabmeat, stuffing mix, eggs, seasoning, and 1/4 cup melted butter. Mix well.

Place chicken breasts & thighs on a piece of waxed paper. Flatten to 1/4 inch thickness.

Spread about 1/4 cup crabmeat mixture on each chicken breast/thigh. Roll up jellyroll fashion pressing edges to seal. Secure with toothpicks. Place seam side down in a greased 13x9 inch pan. Cover and refrigerate for 30 minutes.

When ready to cook, preheat oven to 350 degrees. Sprinkle chicken with generous amount of breadcrumbs. Cover with foil and bake for 50 minutes. Uncover and bake an additional 10 minutes or until golden brown. Temp chicken to 175 degrees.

Meanwhile, prepare béarnaise sauce according to package directions – serve over chicken rolls.

Makes 10 servings (1 chicken breast or 2 chicken thighs)