Chicken Breasts Stuffed with Crabmeat

173 Ratings
  • 5 Rating Star 96
  • 4 Rating Star 51
  • 3 Rating Star 16
  • 2 Rating Star 9
  • 1 Rating Star 1
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A cream cheese and crab stuffing in breaded, sauteed chicken breasts. An ocean of pleasurable taste sensations!

By MARBALET
+ 11
+ 10
Servings:
4
Max Servings:
4
Nutrition Info
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Ingredients

Directions

  • 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).

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  • 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:
569.15 calories; 42.67 g protein; 41.89 g carbohydrates; 25.4 g fat; 216.61 mg cholesterol; 543.86 mg sodium.Full Nutrition

Reviews (126)

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Most helpful positive review

STEPHANIEGLENN
05/17/2005
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 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.
Helpful
(120)

Most helpful critical review

Anonymous
10/20/2003
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.
Helpful
(7)
173 Ratings
  • 5 Rating Star 96
  • 4 Rating Star 51
  • 3 Rating Star 16
  • 2 Rating Star 9
  • 1 Rating Star 1
Reviews:
Most Helpful Most Positive Least Positive Newest
STEPHANIEGLENN
05/17/2005
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 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.
Helpful
(120)
CEGILLY
01/04/2004
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.
Helpful
(117)
speaktrue
07/27/2006
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. turned out great and topped with dill sprig for a nice presentation.
Helpful
(86)
Valerie Brunmeier
02/25/2007
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 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.
Helpful
(65)
Rachel Schmeling
01/18/2005
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 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!:)
Helpful
(42)
naples34102
10/31/2007
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 than compete with the flavor of the crab.
Helpful
(40)
Anonymous
09/03/2003
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!
Helpful
(22)
DANI80
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 browned the chicken for 5 minutes or so. I then baked it on 350 until the juices ran clear. This tasted fantastic!
Helpful
(16)
Anonymous
07/25/2003
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
Helpful
(13)
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