Crab-Stuffed Chicken Breasts

I’m not sure where we originally got this recipe but my husband found it years ago and we’ve hung on to it ever since. It’s really rich, so we don’t make it too often, but it’s delicious! Just be sure to watch the toothpicks as you’re eating; it can get dangerous.

Crab-Stuffed Chicken Breasts

1 (8-ounce) package cream cheese, softened
6 ounces frozen crabmeat or imitation crabmeat, thawed and drained
1 envelope Lipton Savory Herb With Garlic Soup Mix (this is hard to find so I just fake it with garlic, onion powder, a few seasonings, etc.)
6 boneless skinless chicken breast halves
1/4 cup flour
2 eggs, beaten
3/4 cup bread crumbs
2 tablespoons olive oil
1 tablespoon butter

Preheat oven to 350. Combine cream cheese, crab, and soup mix; set aside.

Slice chicken breasts horizontally stopping 1 inch from opposite edge, open breasts. Evenly spread each breast with cheese mixture. Close each securly with toothpicks.

Dip chicken in flour, then eggs, then breadcrumbs, coating well. In 12″ skillet, heat oil over medium-high heat; add butter. Cook chicken 10 minutes or until golden brown, turning once.

Transfer chicken to 13×9″ baking dish and bake uncovered for 15 minutes or until cooked through.

Remove toothpicks before serving.

~ by spontaneoustruth on February 9, 2010.

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