Crab Stuffed Chicken (Aka Fancy Chicken)

• 8 ounces cream cheese, softened
• 1 (6 ounce) can lump crabmeat (I actually use more)
• 1 (2 1/4 ounce) envelope Lipton Recipe Secrets savory herb with garlic soup mix
• 4 boneless skinless chicken breasts
• 1/4 cup flour
• 2 eggs, beaten
• 3/4 cup plain breadcrumbs (I prefer seasoned crumbs)
• 3 tablespoons olive oil
• 1 1/2 tablespoons butter

1. Combine cream cheese, crabmeat, and soup mix, set aside.
2. Cut a 'pocket' into the side of each chicken breast (be sure not to cut all the way through!).
3. Fill each pocket with the cream cheese mixture and close the opening with toothpicks.
4. Dip chicken breasts in flour-> Eggs-> Breadcrumbs.
5. In large skillet, melt oil and butter over medium-high heat.
6. Add chicken to skillet, cook for 10 minutes, or till golden brown, turning once.
7. Transfer chicken to 13x9 pan and bake in a 350u0b0F oven, uncovered, for 15 minutes or until chicken is done.

cream cheese, lump crabmeat, recipe secrets savory, chicken breasts, flour, eggs, breadcrumbs, olive oil, butter

Taken from www.food.com/recipe/crab-stuffed-chicken-aka-fancy-chicken-37037 (may not work)