Crab-Stuffed Chicken Breasts - Fall/Winter Meal Kit

I really love these . . . we've had them a few times because I took the extra servings and froze them for later.  Mine weren't perfect but they were delicious.  We always leave off the extra salt due to our low-sodium diet.


Ingredients:

1 (8 oz) pkg cream cheese, softened
1 (8 oz) pkg flaked imitation crab, chopped
1 pkt Creamy Crab Cheese Ball Mix
1 Tbsp Garlic Garlic Seasoning, divided
1/2 c plain panko bread crumbs
1/2 c grated Parmesan cheese
3 Tbsp butter, melted
6 (6 oz) boneless skinless chicken breasts, pounded 1/4-inch thick
12 toothpicks

Instructions:

1.  Preheat oven to 400 degrees F.  In medium bowl, combine first 3 ingredients with 2 teaspoons Garlic Garlic Seasoning; salt and pepper as desired.  Mix until well combined.  Set aside.

2.  In a small bowl, combine bread crumbs, cheese, butter and remaining 1 teaspoon Garlic Garlic Seasoning; salt and pepper as desired.

3.  Salt and pepper chicken as desired.  Divide cheese mixture among chicken breasts, placing in center.  Roll up chicken and secure with toothpicks.  Place in a greased 13x9-inch baking dish, seam-side up.

4.  Sprinkle tops of chicken with bread crumb mixture.  Cover and bake 30 minutes.  Remove cover and continue baking 15-20 minutes or until internal temperature reaches 165 degreesF on an instant-read food thermometer.

Makes 6 servings.  Serve with Stir-Fried Italian Green Beans.

Make Ahead & Freeze:  Prepare through step 3.  Place bread crumb mixture in a quart freezer bag.  Wrap stuffed chicken individually in plastic wrap.  Place in a gallon freezer bag with bread crumb bag.  Seal well, label and freeze.  Thaw completely.  Preheat oven to 400 degrees F and continue with step 4.