CHICKEN BREASTS (((CRAB-STUFFED)))

"This is one of my best recipes that dinner guests rave about. A dear friend of ours, who recently passed away, had a severe loss of appetite near the end. We had them over for dinner, and he not only cleaned his plate, but he asked for seconds!"
 
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Ready In:
50mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Soften cream cheese& 2 tablespoons of butter!
  • Preheat oven to 375 degrees.
  • In a bowl combine cream cheese, 2 tablespoons butter, crabmeat& 1/2 envelope of the soup mix.
  • Mix well& set aside.
  • With a knife parallel to the cutting board, slice horizontally through each breast, stopping 1” from opposite edge.
  • Open breasts, place waxed paper over the breasts& with a meat mallet pound them as thin as possible.
  • Evenly spread each breast with the cream cheese& crabmeat mixture.
  • Roll up or close each breast, securing open edge with wooden toothpicks.
  • 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.
  • Dip chicken into flour, then into egg,& then into the crushed corn flakes, coating well.
  • 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.
  • Transfer chicken to a greased or sprayed baking dish& bake, uncovered, 20 minutes, or until chicken is done.
  • Remove toothpicks& serve.

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Reviews

  1. This was very good (and very rich)! I cut recipe in half, and used panko instead of cornflakes, and light cream cheese. I liked the idea of adding some of the soup mix to the coating. Made a yummy coating. Only other change was that I only browned in pan for about 5-6 minutes before putting in oven. Served with wild rice and asparagus and it made a great meal. Thanks for the recipe! Will definitely make again!
     
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RECIPE SUBMITTED BY

I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.
 
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