CHICKEN BREASTS (((CRAB-STUFFED)))

• 4 whole chicken breasts (boneless & skinless)
• 23 cup cream cheese (softened)
• 12 lb imitation crabmeat (torn up)
• 12 cup all-purpose flour
• 2 eggs (beaten)
• 12 cup crushed corn flakes
• 14 cup extra virgin olive oil
• 4 tablespoons butter, divided
• 1 envelope Lipton Recipe Secrets savory herb with garlic soup mix

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.

chicken breasts, cream cheese, crabmeat, flour, eggs, corn flakes, extra virgin olive oil, butter, recipe secrets savory

Taken from www.food.com/recipe/chicken-breasts-crab-stuffed-80024 (may not work)