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 store)instead of bread crumbs and the semi-sweet texture is marvelous and never soggy. Fresh dill and parsley are an absolute must - don't substitute! Very good with asparagus/hollandaise sauce as an accompaniment.
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 store)instead of bread crumbs and the semi-sweet texture is marvelous and never soggy. Fresh dill and parsley are an absolute must - don't substitute! Very good with asparagus/hollandaise sauce as an accompaniment.
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. I pan-fried the chicken for approx. 5 min on each side over medium/high heat. Next I baked it in the oven on 350 for approx. 15-20 minutes until the chicken was done. I can't tell you how wonderful it is once it's done right. But it's not easy...you need to be patient.
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. turned out great and topped with dill sprig for a nice presentation.
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 really well. I used neufactchel cream cheese which is lower fat but very good. My boneless breasts were very big and meaty so I cut them in half and then sliced into them as directed for the pocket. I used garlic and herb breadcrumbs instead of fresh. After I breaded them I placed them into a large pan sprayed with cooking spray drizzled a bit of olive oil over the top and baked for about 40 minutes at 375. The result was very good. Baking them reduces the fat and mess for easier clean up.
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 mini-blender which worked out really well because everything dissipated nicely. I also baked this I didn't pan fry it. I put it in a 350 degree oven for a half hour and they turned out wonderful. I fully recommend this recipe!:)
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 than compete with the flavor of the crab.
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!
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 browned the chicken for 5 minutes or so. I then baked it on 350 until the juices ran clear. This tasted fantastic!
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
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.
