Crab-Stuffed Chicken Breasts
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Ingredients
| 1 pkg. (8 oz.) | cream cheese, softened | | 6 oz. | frozen crabmeat or | | imitation crabmeat, thawed and drained | | 1 env. | Lipton Recipe Secrets Savory Herb with Garlic Soup Mix | | 6 | boneless, skinless chicken breats halves | | 1/4 cup | all-purpose flour | | 2 | eggs, beaten | | 3/4 cup | plain dry bread crumbs | | 2 tbsp. | olive or | | vegetable oil | | 1 tbsp. | margarine or | | butter |
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Instructions
Preheat oven to 350°F.
In bowl, combine cream cheese, crabmeat and soup mix; set aside.
With a knife parallel to cutting board, slice horizontally through each chicken breast, stopping 1 inch from opposite edge; open breats. Evenly spread each breast with cream cheese mixture. Close each chicken breast, securing open edge with wooded toothpicks.
Dip chicken in flour, then eggs, then bread crumbs, coating well. In a 12-ince skillet, heat oil and margarine over medium-high heat and cook chicken 10 minutes or until golden, turning once. Transfer chicken to 13x9-inch baking dish and bake uncovered 15 minutes or until chicken is done. Remove toothpicks before serving.
Author's Comments
I use different flavors of the Soup Mix and also have used Italian bread crumbs.
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