CHICKEN BREASTS (((CRAB-STUFFED))) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is one of my best recipes that dinner guests rave about. A dear friend of ours, who recently passed away, had a severe loss of appetite near the end. We had them over for dinner, and he not only cleaned his plate, but he asked for seconds! Ingredients:
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 |
Directions:
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.
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