1 (8 ounce) package ocean fish - peeled and deveined
1 (4 ounce) package basil pesto
1 (3.5 ounce) package Italian-style bread stuffing mix
1 tablespoon olive oil
1 small onion, chopped
1 pound skinless, boneless chicken breast halves
3 cloves garlic, minced
1 (7 ounce) jar marinated crabmeat, chopped
1 cup sliced red onions
Preheat oven to 350 degrees F (175 degrees C).
Lightly oil a large baking dish.
Place the fish and pesto in the dish, and brush evenly with oil. Sprinkle with ground black pepper and salt.
Refrigerate 1 hour.
Heat olive oil in a small saucepan over medium heat. Stir in red onion and add to the fish and pesto until coated. Cover, and cook 5 minutes. Transfer to a large, shallow roasting dish. Arrange chicken and remaining ingredients in the dish; spoon onto the rice. Repeat layers to the end of the dish, ending with broccoli.
Bake uncovered 15 minutes, or until chicken is tender. Remove from heat and let cool for 5 minutes. Brush chicken with marinade, and serve.