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CRAB STUFFED CHICKEN BREASTS

Recipe from: Jane Miles

12 inch Dutch oven

11 bottom charcoal briquettes

17 top charcoal briquettes

Serves: 6

Pound 6 boneless skinless chicken breasts flat; set aside.  In the bottom of your Dutch oven sauté 1/2 cup diced onion, and 1/2 cup chopped celery in 2 tablespoons of butter until tender.  Add 3 tablespoons chicken broth and one 7 ounce can crabmeat, drained and flaked.  Add 1/2 cup Herb-Seasoned Stuffing Mix and mix together well.  Sprinkle chicken breasts with salt and freshly ground pepper.  Divide stuffing between breasts and spread out on chicken.  Roll chicken breast and secure with toothpicks or skewers.  Coat chicken roll with 2 tablespoons flour mixed with 1/2 teaspoon paprika.  Place rolled chicken breasts in a 12 inch Dutch oven.  Drizzle with 2 tablespoons melted butter.  Bake for one hour with 11 charcoal briquettes under the bottom of the Dutch oven and 17 charcoal briquettes on the lid of the Dutch oven. 

Serve with Hollandaise sauce mix or make your own sauce by removing chicken from Dutch oven and keeping it warm in another place.  Add 3/4 cup milk to the drippings. Cook, stirring until thickened.  Add 1/2 cup (2 ounces) shredded processed Swiss cheese.  Stir until cheese melts.  Pour some over chicken on serving platter and pass the remainder.

Note:  After making the six chicken rolls, two were frozen for use at another time and four were cooked in a 10 inch Dutch oven with 9 bottom charcoal briquettes and 15 top charcoal briquettes for the hour.  Or cook two at a time (freezing the rest) in an 8 inch Dutch oven with with 7 bottom charcoal briquettes and 13 top charcoal briquettes for the hour.