Crab Stuffed Chicken Breasts

Crab Stuffed Chicken Breasts
12 chicken breast halves, skinned and deboned
½ cup finely chopped onion
½ cup finely chopped celery
¼ cup finely chopped green pepper
¼ cup butter, melted
½ pound lump crab meat
2 cups seasoned stuffing mix
1 egg, beaten
¼ teaspoon pepper
¼ teaspoon garlic salt
¼ teaspoon garden seasoning
¾  cup butter, melted and divided
2 cups corn flakes crumbs

Place chicken breast on waxed paper. Flatten to ¼ inch thickness using a meat mallet or rolling pin. I was able to find thin sliced breast fillets at HEB that were about ¼ inch thick.

Sauté onion, celery and green pepper in ¼ cup butter in a large skillet. Remove from heat. Add crabmeat, stuffing mix, egg, seasonings and ¼ cup butter; mix well.

Spread about ¼ cup crabmeat mixture on each chicken breast, roll up jellyroll fashion, pressing edges to seal. Cover and refrigerate 30 minutes.

Dip each chicken roll in reaming 1/2 cup melted butter and dredge in corn flakes crumbs.

Place seam side down in a greased 13x9x2 baking dish. Cover and bake at 350 for 45 minutes. Uncover and bake an additional 10 minutes or until golden brown.