ounces frozen crabmeat or imitation crabmeat, thawed and drained
envelope LIPTON® RECIPE SECRETS® Savory Herb with Garlic Soup Mix
boneless, skinless chicken breast halves (about 1-1/2 pounds)
cup all-purpose flour
cup plain dry bread crumbs
tablespoons BERTOLLI® Olive Oil
tablespoon I CAN'T BELIEVE IT'S NOT BUTTER!® Spread
1. Preheat oven to 350°F. Combine cream cheese, crabmeat and soup mix; set aside. With knife parallel to cutting board, slice horizontally through each chicken breast, stopping 1 inch from opposite edge; open breasts. Evenly spread each breast with cream cheese mixture. Close each chicken breast, securing open edge with wooden toothpicks.
2. Dip chicken in flour, then eggs, then bread crumbs, coating well. In 12-inch skillet over medium-high heat, heat oil and I Can't Believe It's Not Butter!® Spread; cook chicken 10 minutes or until golden, turning once. Transfer chicken to 13×9-inch baking dish and bake uncovered, 15 minutes or until chicken is thoroughly cooked. Remove toothpicks before serving.
Serve with a mixed green salad and warm garlic bread.