 Crab-Stuffed Chicken Breasts
Makes about 6 servings
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Image © Publications International, Ltd.
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Crab-Stuffed Chicken Breast
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Ingredients
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1
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package (8 ounces) cream cheese, softened
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6
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ounces frozen crabmeat or imitation crabmeat, thawed and drained
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1
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envelope LIPTON® RECIPE SECRETS® Savory Herb with Garlic Soup Mix
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6
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boneless, skinless chicken breast halves (about 1-1/2 pounds)
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1/4
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cup all-purpose flour
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2
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eggs, beaten
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3/4
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cup plain dry bread crumbs
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2
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tablespoons BERTOLLI® Olive Oil
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1
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tablespoon I CAN'T BELIEVE IT'S NOT BUTTER!® Spread
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1. Preheat oven to 350°F. Combine cream cheese, crabmeat and soup mix; set aside. With knife parallel to cutting board, slice horizontally through each chicken breast, stopping 1 inch from opposite edge; open breasts. Evenly spread each breast with cream cheese mixture. Close each chicken breast, securing open edge with wooden toothpicks.
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2. Dip chicken in flour, then eggs, then bread crumbs, coating well. In 12-inch skillet over medium-high heat, heat oil and I Can't Believe It's Not Butter!® Spread; cook chicken 10 minutes or until golden, turning once. Transfer chicken to 13×9-inch baking dish and bake uncovered, 15 minutes or until chicken is thoroughly cooked. Remove toothpicks before serving.
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Serving Suggestion
Serve with a mixed green salad and warm garlic bread.
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© Unilever
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Printed
from fbnr.com
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