8 boneless, skinless chicken breasts
1 lb. crab meat
2 eggs
1 1/2 tbsp. mayonnaise
1 tsp. prepared mustard
1 tsp. dry mustard
1 tbsp. dried parsley
1 tsp. celery seed
1/2 tsp. salt
1/2 tsp. oregano
1 pkg. toothpicks
2 egg whites, beaten
1 1/2 c. corn flakes, crushed

*If you choose to leave out the mayonnaise, you can substitute it for melted cheese of your choice. I prefer Colby Jack cheese.

Preheat oven to 350°F. Flatten chicken breasts with a meat mallet. In a bowl, combine crab, eggs mayonnaise, prepared mustard, dry mustard, dried parsley, celery seed, salt, and oregano; mix well. Spoon onto the chicken breasts and roll to enclose the filling; secure with toothpicks. Dip rolled breasts into beaten egg whites and roll in crushed corn flakes.

Bake for 1 hour, or until chicken is tender.