Yummy Baked Stuffed Chicken

• 4 boneless skinless chicken breast halves
• 1 (6 ounce) packagestove top stuffing mix for chicken
• 1 12 cups italian-style breadcrumbs
• 1 (10 3/4 ounce) cancampbell's cream of chicken with herbs condensed soup
• 1 cup milk
• 2 eggs, beaten
• 14 cup olive oil
• 14 cup plus 2 tablespoons butter
• 1 teaspoon salt
• 12 teaspoon black pepper
• 12 teaspoon garlic powder
• 1 14 cups water

1. Preheat oven to 350 degrees F (175 degrees C).
2. Boil water and 1/4 cup butter in medium saucepan.
3. Stir in contents of Stuffing Mix pouch; cover.
4. Remove from heat.
5. Let stand 5 minutes.
6. Fluff with fork and set aside.
7. Combine bread crumbs, salt, pepper and garlic powder.
8. Place beaten eggs and bread crumbs in two shallow plates or bowls.
9. Rinse chicken and pat dry.
10. Slice each breast lengthwise to create a pocket.
11. Stuff each breast generously with stuffing.
12. Dip into beaten eggs, then into bread crumbs.
13. Preheat large skillet with olive oil and 2 tablespoons butter.
14. Fry breasts on both sides over medium-high heat until golden brown, about two minutes each side.
15. Transfer to a lightly-greased 9x13 inch pan and bake covered for 20 minutes.
16. Combine soup and milk and pour around chicken breasts.
17. Cover and continue baking for 10 minutes.
18. Uncover; bake an additional 10 minutes.
19. Serve with your favorite side dish and enjoy!

chicken, chicken, breadcrumbs, cancampbells cream, milk, eggs, olive oil, butter, salt, black pepper, garlic, water

Taken from www.food.com/recipe/yummy-baked-stuffed-chicken-380484 (may not work)