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| Cook time: 15 minutes
Serves 6 6 ea. 3 oz. skinless chicken breast 3 tablespoons mayo 1/4 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon Frank's seafood spice 1 lb Maryland Backfin 3 slices swiss cheese cut in half 3 slices boiled ham cut in half 2/3 cup flour 1 egg, mixed with 1 cup water 1/2 cup bread crumbs, mixed with1/2 teaspoon each pepper and paprika 1 tablespoon parsley chopped 4 tablespoons oil paprika |
 Preheat oven to 400 degrees. Pound chicken breasts to flatten to about 1/4 inch thick. In a small bowl, combine mayonnaise, parsley and seasonings. Blend well. Gently stir in crabmeat. Mound about 1/4-1/3 cup of crabmeat mixture on one end of each chicken breast. Top each with 1/2 slice of cheese and 1/2 slice of ham. Roll up and seal ends. Dip each in flour, then egg wash then bread crumb mixture. Heat 2 tablespoons oil in a larage skillet and brown chicken on both sides. Transfer to an oiled baking sheet, sprinkle with paprika and bake for 10 minutes. |
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| Frank's Seafood • 7901 Oceano Avenue • Jessup, Maryland 20794 • (800) 287-5960 | |||