4 (5 oz.) chicken breasts, butterflied
8 oz. raw shrimp, diced
6 oz. crab meat
2 oz. white wine
2 oz. parmesan cheese
2 tbsp. Cavender's
2 tbsp. Old Bay seasoning
1 tbsp. salt
1 tbsp. white pepper
1 tbsp. paprika
4 cups bread crumbs
6 cups egg wash

BRANDY WINE SAUCE:

1 oz. butter
1 oz. garlic (fresh)
2 oz. brandy
2 oz. white wine
4 cups heavy cream

Combine crab and shrimp, toss with spices, white wine, parmesan cheese. Butterfly chicken breast, sprinkle with spices. Stuff chicken with crab and shrimp mixture, fold and sprinkle top with spices. Put in freezer until firm. Then dip chicken in flour, egg wash and then bread crumbs.

Bake at 325°F for 45 minutes or until golden brown. Serve with Brandy Wine Sauce. SAUCE: Combine all ingredients, add salt and white pepper to taste. Cook over low heat, stirring constantly until cream reduces and thickens.