PAUL’S STUFFED CHICKEN BREASTS

This is one of the fabulous recipes my dear husband dreamed up! He’s much more creative in the kitchen than I am! The stuffing reminds me of Clams Casino! The is a great recipe to make, especially in the summer, but all year around. Nice company dish! This stuffing is also good for fish.

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Step 1

Chop and saute red and green peppers, celery and onion with 1 tablespoon of margarine. COARSELY chop imitation crab meat. Mix with vegetable mixture, then mix in 1 egg. PAUL’S NOTE: You will have leftover stuffing but will find uses for the leftovers.

Step 2

Put as much stuffing on each chicken breast as you dare! Roll up the breasts jelly-roll style and secure with NON-COLORED, NON-FLAVORED WOODEN toothpicks.

Step 3

Place the chicken rolls in a microwave-safe casserole. Pour wine over all and sprinkle chicken breasts with a dash of thyme and a dash of garlic powder. Put a few slices of sliced onion on top of each chicken roll.

Step 4

Microwave on HIGH for approximately 5 minutes (based on a microwave purchased in 1986 and using *single breasts of chicken; if you use double breasts, add a minute or so, checking after every 30 seconds.

Step 5

Sprinkle with a dash of pepper OR paprika before serving. ( (MARILYN’S NOTE: I think paprika makes it look nicer!!!)

Step 6

MARILYN’S NOTE: Read the ingredients carefully on packages of Crab Meat. Some have crab or crab juice in them. Look for packages without in order to keep dish Kosher!