Chicken Breasts Stuffed with Crabmeat Recipe
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Chicken Breasts Stuffed with Crabmeat

By: MARBALET  
"A cream cheese and crab stuffing in breaded, sauteed chicken breasts. An ocean of pleasurable taste sensations!"

Rating: This weblink has been rated 119 times with an average star rating of 4.4 Read Reviews (93)

Rate/Review | 3,793 people have saved this

 

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Original Recipe 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
  • 1/8 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

Directions

  1. 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).
  2. 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.
  3. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 569 | Total Fat: 25.4g | Cholesterol: 229mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 4, 2004 by CEGILLY 
Wow - the stuffing is amazing...but it took me a few times to perfect this recipe. My... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2006 by CACTUSJUICE67 
pounded the chicken flat between plastic wrap, put dollop of filling in center and rolled up... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 17, 2005 by STEPHANIEGLENN 
We have made this recipe so many times - it is simply delicious. I always bake it (375 - 35... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 25, 2007 by Valerie's Kitchen Supporting Member (Click to learn more about Supporting Membership)
Great recipe. Here's how I changed it to cut some fat and some cost. I scaled the recipe for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 31, 2007 by naples34102 
Didn't change a thing with this recipe and it was wonderful just as written. I say, if it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 18, 2005 by LADYVIOLA 
I made this recipe last night and it was a huge hit! For the filling, I just coarsly chopped... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 25, 2003 by MAGGIEINFL44 
I have made this recipe 3 times now.......It is WONDERFUL! I've even just made the stuffing &... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 17, 2006 by DANI80 
I loved this recipe! I kept the chicken semi-frozen when I cut the chicken to form pockets. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 3, 2003 by SBREADON 
This was good - and I baked it instead of Frying it. I baked it at 375 for about 40 minutes -... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 22, 2007 by gobbledog 
I made this recipe for my parents' 50th anniversary party. The recipe was good - a little too... MORE

 
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