Crab Stuffed Chicken and Potatoes

This chicken is absolutely amazing! Not exactly super easy but it is delicious. The potatoes are great too and they went well together.

Crab Stuffed Chicken Breasts

1 package (8 ounces) cream cheese softened

6 ounces frozen thawed and drained crabmeat

1 envelope herb and garlic dry soup mix

6 boneless skinless chicken breast halves

1/4 cup all-purpose flour

2 eggs beaten

1/4 cup plain dry bread crumbs

2 Tablespoons olive oil

1 tablespoon butter

(Makes 6 servings)

Preheat oven to 350F. Combine cream cheese, crab meat, 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.

Dip chicken in flour, then eggs, then bread crumbs, coating well. In 12 inch skillet over medium-high heat, heat oil and butter cook chicken 10 minutes or until golden, turning once. Transfer chicken to 13x9 inch baking dish and bake uncovered 15 minutes or until chicken is thoroughly cooked in center. Remove toothpicks before serving.

Onion Roasted Potatoes

1 envelope dry onion soup mix

4 medium all-purpose potatoes, cut into large chunks

1/3 cup olive oil

Preheat oven to 450F. In 13x9 inch baking pan, combine all ingredients.

Bake uncovered, stirring occasionally, 40 minutes or until potatoes are tender and golden brown.

(Makes 4 servings)

I basically had to double both of the recipes and almost triple it on the potatoes I made this meal for about 10 people. They all loved it. Also on the chicken my sister in law doesn't like crab so I did everything else the same just no crab and replaced it with broccoli and it turned out great as well. Served with rolls and tossed salad.