Stuffed Chicken Rolls Recipe
6 chicken breasts with skin removed
1/2 sweet onion chopped
1/4 cup celery chopped
3 tablespoons butter
1/2 cup snipped parsley
pinch salt and pepper
1/2 cup milk
1 7-1/2 ounce can crabmeat, drained, flaked and cartilage removed
1/4 cup dry sherry
1/4 cup melted butter
3/4 teaspoon cayenne pepper
Place chicken between two pieces of waxed paper and pound until 1/8 inch thickness.
Remove from waxed paper and season both sides of chicken with salt and pepper.
Cook onion and celery in the 3 tablespoons butter. Blend in flour. cayenne pepper.
Add milk, cook and stir till thickened and bubbly. Stir in crab, parsley and sherry.
Divide mixture on chicken pieces. Fold in sides and roll up; wrap each roll up with bacon,
secure with wooden toothpicks.
Place chicken rolls in broiler pan brush with melted butter and paprika. Broil chicken on rack
placed in center of oven broil 20 minutes or until golden brown.
Turn chicken and brush with butter mixture broil 15 minutes longer.