Chicken Breasts (((crab-stuffed)))

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 whole chicken breasts (boneless & skinless)
• 2/3 cup cream cheese (softened)
• 1/2 lb imitation crabmeat (torn up)
• 1/2 cup all-purpose flour
• 2 eggs (beaten)
• 1/2 cup crushed corn flakes
• 1/4 cup extra virgin olive oil
• 4 tablespoons butter, divided
• 1 envelope lipton recipe secrets savory herb with garlic soup mix

Recipe

• 1 soften cream cheese& 2 tablespoons of butter!
• 2 preheat oven to 375 degrees.
• 3 in a bowl combine cream cheese, 2 tablespoons butter, crabmeat& 1/2 envelope of the soup mix.
• 4 mix well& set aside.
• 5 with a knife parallel to the cutting board, slice horizontally through each breast, stopping 1” from opposite edge.
• 6 open breasts, place waxed paper over the breasts& with a meat mallet pound them as thin as possible.
• 7 evenly spread each breast with the cream cheese& crabmeat mixture.
• 8 roll up or close each breast, securing open edge with wooden toothpicks.
• 9 set out 3 shallow bowls, 1 containing flour, 1 containing 2 beaten eggs,& the other containing the other 1/2 of the soup mix with the crushed corn flakes.
• 10 dip chicken into flour, then into egg,& then into the crushed corn flakes, coating well.
• 11 in a large skillet, heat oil& 2 tablespoons butter over medium-high heat& cook chicken 10 minutes, turning once, or until golden brown on all sides.
• 12 transfer chicken to a greased or sprayed baking dish& bake, uncovered, 20 minutes, or until chicken is done.
• 13 remove toothpicks& serve.