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My review
Chicken Breasts Stuffed with Crabmeat
MARBALET
"A cream cheese and crab stuffing in breaded, sauteed chicken breasts. An ocean of pleasurable taste sensations!"
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Ingredients
servings 569 calsOriginal recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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
Per Serving: 569 calories; 25.4 g fat; 41.9 g carbohydrates; 42.7 g protein; 217 mg cholesterol; 544 mg sodium. Full nutrition
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Reviews
Read all reviews 125170 Ratings
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Most helpful positive review
5/17/2005
We have made this recipe so many times - it is simply delicious. I always bake it (375 - 35 min) and I use Kellog's Corn Flake crumb mixture (NOT the cereal - next to the bread crumbs in grocery...
Most helpful critical review
11/28/2001
I tried the oven method that was recommended and was disappointed. This recipe was boring and bland. Not for someone who cooks and experiments a lot.
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5/17/2005
We have made this recipe so many times - it is simply delicious. I always bake it (375 - 35 min) and I use Kellog's Corn Flake crumb mixture (NOT the cereal - next to the bread crumbs in grocery...
7/30/2002
Wow - the stuffing is amazing...but it took me a few times to perfect this recipe. My trick was to flatten the chicken before cooking and be careful not too overcook or burn on the stove. ...
7/27/2006
pounded the chicken flat between plastic wrap, put dollop of filling in center and rolled up the chicken and secured with toothpick. brushed outside with olive oil and baked 350 for 1/2 hr. turn...
2/25/2007
Great recipe. Here's how I changed it to cut some fat and some cost. I scaled the recipe for 6 servings and used a 6 oz. can of fancy white crabmeat which was less than $4 a can. It worked re...
1/18/2005
I made this recipe last night and it was a huge hit! For the filling, I just coarsly chopped an onion, took a handful of fresh parsley and dill and the cream cheese and put it into my little mi...
10/30/2007
Didn't change a thing with this recipe and it was wonderful just as written. I say, if it ain't broke, don't fix it! :) Loved just the simple flavors of the fresh herbs, which enhance rather tha...
11/26/2001
This was good - and I baked it instead of Frying it. I baked it at 375 for about 40 minutes - couldn't have been better!
10/17/2006
I loved this recipe! I kept the chicken semi-frozen when I cut the chicken to form pockets. The chicken then thawed and I stuffed the cream cheese & crab mixture (which I did double.) I also ...
6/14/2000
I have made this recipe 3 times now.......It is WONDERFUL! I've even just made the stuffing & used it for an appetizer served with crackers.....yummy