Crab Stuffed, Crumbed, Chicken

• 3/4 cup crabmeat
• 1/3 cup cream cheese, softened
• 1 green onion, very finely sliced
• 1 teaspoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 lemon, zest of
• salt & freshly ground black pepper
• 2 skinless chicken breast fillets
• 1/4 cup flour, seasoned with
• salt and pepper
• 1 egg, whisked with 1 tablespoon water
• 3/4 cup breadcrumbs
• 3 tablespoons oil

1. Mix together first 7 ingredients. Refrigerated about 20 minutes to firm up the mixture.
2. Cut a slit in longest side of chicken fillet, lay open and fill with half the mixture,.
3. Press edges together to seal.
4. Carefully coat each side of breast in seasoned flour, shake excess off.
5. Dip into egg, then into the crumbs, pressing gently to coat.
6. Refrigerate 30 minutes.
7. Heat oven to 200u0b0C.
8. Pour oil into a shallow pan. Place the chicken breast in serving side down, coat in oil and turn over.
9. Bake 20-25 minutes or until cooked through but still juicy.

crabmeat, cream cheese, green onion, lemon juice, worcestershire sauce, lemon, salt, chicken, flour, salt, egg, breadcrumbs, oil

Taken from www.food.com/recipe/crab-stuffed-crumbed-chicken-287932 (may not work)