I started with b/s chicken thighs, which I flattened. Onto each piece I put a generous blob (technical culinary term) of a mixture of cream cheese and crab meat - 1 block and 1 can, respectively. Then I rolled them up, wrapped them in bacon, and stuffed them - literally - in a Pyrex loaf pan; after 90 minutes in a 325 oven they were done. SO EASY but fancy-looking and delicious! No seasoning required.
With it I served some Dreamfield's penne pasta tossed with chopped spinach and butter, seasoned with sea salt, and sprinkled some Italian blend shredded cheese.