1/4 c. onion, chopped
1 c. butter buds liquid, divided
8 oz. crabmeat
3 slices wheat bread, toasted & crushed in blender
1/4 tsp. pepper
1/4 tsp. Creole seasoning, (optional)
1/4 c. celery, chopped
1 lb. chicken breasts, boned & skinned
1 oz. Corn Flakes cereal, crushed
1/4 tsp. garlic salt

Saute' onion and celery in 1/4 cup Butter buds until tender. Add crabmeat, bread crumbs, seasonings and 1/4 cup Butter Buds. Mix well. Flatten chicken breasts (with meat mallet or rolling pin) to 1/4 inch thick. Divide crab meat mixture into 4 equal portions and spread onto chicken breasts. Roll breasts jelly-roll style, pressing edges to seal. Cover and refrigerate 30 minutes to overnight. Dip each chicken roll into remaining 1/2 cup Butter Buds and roll lightly in Corn Flake crumbs. Place seam side down in a Pam-sprayed baking dish. Cover and bake at 350 degrees for 30 to 45 minutes. Uncover and bake an additional 10 minutes until golden brown. Serves 4. 1 meat, 1 bread.