Crab Stuffed Chicken

2 5oz boneless, skinlesss chicken breast
6oz canned crabmeat
2 Tbsp reduced fat chive & onion cream cheese
1/2 Tbsp dried chives
1/3 cup skim milk
1 Tbsp minced garlic
1 Tbsp white wine
1 Tbsp country crock + calcium
1/4 cup seasoned bread crumbs
1 Tbsp wheat germ
1/2 tsp garlic salt
1/4 tsp black pepper
1/2 tsp paprika

Preheat oven to 350 degrees. Lightly coat a large, shallow baking dish with cooking spray. Mix cream cheese, chives and crab meat in a small bowl and set aside.

Rinse chicken and pat dry and then butterfly each chicken breast. Place 1/2 crab mixture in the center of each breast and close, security with toothpicks as needed.

Pour milk in a shallow bowl. In a seperate shallow bowl, combine breadcrumbs and wheat germ. Carefully dip each chicken breast first in the milk, then coat with breadcrumb mixture, patting lightly to coat. Place chicken side by side in a singler layer in the prepared baking pan.

Melt margarine. Stir in wine and minced garlic and drizzle over chicken. Season chicken with garlic salt and paprika.

Bake in preheated oven for 30 to 40 minutes or until done.

Number of Servings: 2

Recipe submitted by SparkPeople user SLJGEMINI75.