Crab Stuffed Chicken Breasts

• 4 chicken breast halves
• 8 ounces cream cheese (softened)
• 1 (1 1/4 ounce) package Lipton Recipe Secrets savory herb with garlic soup mix
• 8 ounces imitation crabmeat
• 2 eggs
• 3 tablespoons olive oil
• 1 cup flour
• Italian breadcrumbs

1. Preheat oven to 350 degrees.
2. Chop up Crab meat.
3. Combine crab meat, cream cheese and soup mix together with a hand mixer.
4. Set aside.
5. Make a pocket in each chicken breast.
6. This is done by slicing horizontally, but do not cut all the way through.
7. Stuff each breast with the crab mixture.
8. Coat each breast in flour, then egg, and finally bread crumbs.
9. (Sometimes I add a little parmesan cheese to the bread crumbs for additional flavor) In a nonstick frying pan, heat up the olive oil and fry breast until golden brown.
10. Place breasts in an oven safe dish and bake for 30 minutes.
11. Allow to rest for 5 minutes and DIG IN!
12. I usually serve spaghetti noddles tossed with GARLIC!
13. and olive oil for a quick side dish.
14. Not a very light entree, but my husband and I cheat the healthy eating once in a while.

chicken, cream cheese, garlic soup, imitation crabmeat, eggs, olive oil, flour, italian breadcrumbs

Taken from www.food.com/recipe/crab-stuffed-chicken-breasts-47475 (may not work)