Crab Stuffed Chicken Breasts |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I got the idea for this recipe when my husband was told no more Red meat for a while by our doctor. I became creative in coming up with different chicken dishes and this one came from a dip I made a few years ago. Try this recipe, you will not be disappointed! Ingredients:
4 chicken breast halves |
8 ounces cream cheese (softened) |
1 (1 1/4 ounce) package lipton recipe secrets savory herb with garlic soup mix |
8 ounces imitation crabmeat |
2 eggs |
3 tablespoons olive oil |
1 cup flour |
italian breadcrumbs |
Directions:
1. Preheat oven to 350 degrees.
2. Chop up Crab meat.
3. Combine crab meat, cream cheese and soup mix together with a hand mixer.
4. Set aside.
5. Make a pocket in each chicken breast.
6. This is done by slicing horizontally, but do not cut all the way through.
7. Stuff each breast with the crab mixture.
8. Coat each breast in flour, then egg, and finally bread crumbs.
9. (Sometimes I add a little parmesan cheese to the bread crumbs for additional flavor) In a nonstick frying pan, heat up the olive oil and fry breast until golden brown.
10. Place breasts in an oven safe dish and bake for 30 minutes.
11. Allow to rest for 5 minutes and DIG IN!
12. I usually serve spaghetti noddles tossed with GARLIC!
13. and olive oil for a quick side dish.
14. Not a very light entrée, but my husband and I cheat the healthy eating once in a while.
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