12 chicken breasts, skinned & boned
1/2 c. finely chopped onion
1/2 c. finely chopped celery
1/4 c. finely chopped bell pepper
1/2 lb. lump crabmeat
2 c. seasoned stuffing mix
1 egg, beaten
1/4 tsp. pepper
1/4 tsp. garlic salt
1/4 tsp. creole seasoning
3/4 c. butter, melted, divided
2 c. crushed cornflake crumbs
1 c. bernaise sauce (optional)

Saute celery, onion and bell pepper in 1/4 cup butter. Remove from heat and add next 6 ingredients. Mix well.

Flatten chicken breasts with mallet and spread about 1/4 cup crab mixture on each. Roll up jelly roll fashion, sealing edges. Cover, refrigerate 30 minutes.

Dip each chicken roll in remaining 1/2 cup butter and roll in corn flakes. Place seam side down in greased baking dish. Cover and bake 45 minutes at 350 degrees. Uncover, bake 10 minutes. Serve with/without Bernaise Sauce. Make ahead, freezes well.