extra-rich cookies with chocolate chips. For a very long period, these remain soft!
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 ounces cream cheese, softened
- 2 tablespoons minced onion
- 2 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh dill
- 1 teaspoon minced garlic
- ⅛ teaspoon lemon pepper
- 4 ounces fresh Dungeness crabmeat
- 4 skinless, boneless chicken breasts
- 1 cup all-purpose flour
- 2 eggs, beaten
- 3 cups fresh bread crumbs
- 2 tablespoons butter
- 2 tablespoons vegetable oil
Instructions
- In a medium bowl combine the cream cheese, onion, parsley, dill, garlic and lemon pepper. Add crabmeat and mix thoroughly. Season with salt and pepper to taste. Cover and chill in refrigerator (can be prepared 2 hours ahead).
- Using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket. Fill each pocket with 1/4 of the crab stuffing. Then dip each chicken piece into flour, eggs and finally bread crumbs to coat. Cover completely.
- In a large skillet melt butter or margarine with oil over medium heat. Add filled, breaded chicken breast halves to skillet and saute until golden brown and cooked through (juices run clear), about 10 minutes each side. Remove from skillet, drain on paper towels and serve.
Nutrition Facts
| Calories | 569 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 217 mg |
| Dietary Fiber | 2 g |
| Protein | 43 g |
| Saturated Fat | 11 g |
| Sodium | 544 mg |
| Sugars | 3 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is bland. I wanted to love it but the filling came out runny and had little flavor.
Simple recipe, just made it at work and it’s amazing. Don’t skip the ingredients and DON’T use the thick cut chicken breasts.
Made as-is. VERY good. Great in fact. For Awesome – next time will do two things – Twice as much crab and tiny bit less cream cheese – find the right sauce to put on top – maybe a white wine based with more crab pieces on top
Pretty tasty! Made it as written with the exception of frying it. I baked it because I was being lazy and I already accumulated a bunch of dishes. I made some white cheddar cheese sauce for it since many reviews said it needed a sauce. I made it by using a can of evaporated milk, tbsp of corn starch, heated it to a simmer and added the cheese to taste/consistency. I found this recipe because I have too much imitation crab meat from allowing the boyfriend to go grocery shopping…
Great main dish, I made a few modifications: 1. Added smoked guyrere, havarti, and mozzarella cheeses 2. removed cream cheese 3. removed dill 4. used lump crab meat 5. added spinach 6. used olive oil instead of butter, even though I am a butter fiend… Result were very tasty, the cheese mixes were delightful and went well with the crab and chicken. I would make this again!
Great!! I tweeted a bit to ensure it was tender. Marinated chicken in buttermilk and dusted with seasoned flour
This recipe turned out to be quite tasty. I followed the recommendations of one of the other reviewers and baked it for 30 minutes
I made the following changes to the filling: I used 8 oz. of Greek Cream Cheese and Yogurt, 1/2 c. of Plain Yogurt, 1 finely chopped Jal. (next time I will use one more), 1 t. Lemon Pepper, 1 t. or so of Old Bay, and more garlic. The breading I made the following changes: combined Panko bread crumbs, Old Bay, Garlic, Parm. and Oil. Coated the Chicken in that, put in oven for approx. 40 min. This was amazing. I had extra filling and we used it as a dip for crackers. I did make a cheese sauce, it was good either way.
Made this for the family tonight, will not make again. Made recipe as indicated and added shredded parmesian cheese to breading and it was very bland. Also it didn’t make enough filling for the chicken breasts that I had (which were pretty big). I’m from Maryland so I should have known to use Old Bay and Horseradish in the filling instead of dill and lemon pepper.
used this recipe with the fake crab meat and it turned out wonderful, thumbs up!! Dan
I love this recipe, next time I will leave out the dill weed and try to find another alternative to frying. The bread crumbs burnt up quick and i would use smaller chicken breast. Big chicken breasts take away from the filling and take longer to cook.
Absolutely delicious! The only thing I have to say is that the pan frying was not enough. The chicken was still raw in the middle even after 25 minutes of flipping to all the sides.. I had to finish it up in the oven, which is what I will be doing next time.
Used some modifications from other comments, including seasoning the chicken. I also did not saute my chicken at all, just baked – convection 350 degrees for about 30 mins. Very tasty recipe!
Tried this as written, found it to be pretty bland and too fatty.
Very good! I baked mine at 375 for 45 min. So i didn’t use flour and instead of fresh bread crumbs used store bought italian seasoned bread crumbs. Very moist and good flavor my four year old even loved it.
This recipe was delish! I tweaked it a little bit by using onion and chives cream cheese, lots of minced garlic, dried parsley, and black pepper since I didn’t have lemon pepper. I butterflied the chicken since I used tenderloins which are smaller than breasts. I found it easier to stuff them. I created a sauce that I tend to use for another recipe which was cream of chicken soup, 1/4 c of water, 1/4 c of milk and 1/8 tsp of ginger. I made buttered thin spaghetti with peas for my side. I will definitely be making again!!
I would not make this again the stuffing wasn’t that good probably just me but i wasn’t impressed with the taste. The Crab was overwhelming and that’s all you could taste other then that it was a pretty messy process. The chicken cooked okay but it probably would have been better if it was baked.
I did everything according to the recipe, except I fry mines and then put it in the oven for 15mins to 20mins and poured some cream of broccoli over the chicken and let it smoother for about ten mins.
Made this for Christmas Eve. It was excellent. I mixed panko with garlic and herb breadcrumbs. Browned in frying pan and then finished in the oven. Everyone loved it. I would definitely make it again! Crab is not cheap but worth the price. Bravo!
Wasn’t really impressed with this. Taste to fishy and I love seafood. I know it wasn’t my crab because i used fresh and Had some left over that I used in eggs with old bay and it taste perfect. I’ll stick with stuffing my chicken with Swiss and ham. Thanks anyway.
Simple and uncomplicated, yet producing an outcome with fantastic flavor. The only thing I would add is to be sure and gently pound the chicken breasts to an even thickness, if necessary, for even cooking.