CHICKEN BREASTS (((CRAB-STUFFED)))

1. 1

   Soften cream cheese& 2 tablespoons of butter!

2. 2

   Preheat oven to 375 degrees.

3. 3

   In a bowl combine cream cheese, 2 tablespoons butter, crabmeat& 1/2 envelope of the soup mix.

4. 4

   Mix well& set aside.

5. 5

   With a knife parallel to the cutting board, slice horizontally through each breast, stopping 1 from opposite edge.

6. 6

   Open breasts, place waxed paper over the breasts& with a meat mallet pound them as thin as possible.

7. 7

   Evenly spread each breast with the cream cheese& crabmeat mixture.

8. 8

   Roll up or close each breast, securing open edge with wooden toothpicks.

9. 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. 10

    Dip chicken into flour, then into egg,& then into the crushed corn flakes, coating well.

11. 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. 12

    Transfer chicken to a greased or sprayed baking dish& bake, uncovered, 20 minutes, or until chicken is done.

13. 13

    Remove toothpicks& serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.