Chicken Breasts Crab Stuffed

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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!!

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Steps

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Soften cream cheese& 2 tablespoons of butter !.

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Preheat oven to 375 degrees.

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

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Mix well& set aside.

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

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

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

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

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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.

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

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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.

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Transfer chicken to a gre.

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Ingredients

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chicken breasts, cream cheese, imitation crabmeat, all-purpose flour, eggs, corn flakes, extra virgin olive oil, butter, lipton recipe secrets savory herb with garlic soup mix