Reviewed: Nov. 4, 2009

I tried this baked in the oven so it was a little dry. Stuffing was a little thick, could have used some liquidity like a little milk or cheese. I used imitation crab meat and it was pretty yummy adding a mild seafood flavor without overpowering. Added the hollendaise sauce and it was great! Will definately make this again, but definately in the skillet!

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bc-brkic

Cooking Level: Intermediate

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Reviewed: Aug. 16, 2009

This was very good, made it for my husbands Grandma - she raved! I did change a few things: I subbed in red pepper flavored cream cheese for the plain, I added a small amount of chopped mushroom to the filling, subbed small shrimp for the crab, and doubled up on the garlic. I made my filling in the morning so that it had a good 5 hours to blend before I stuffed the chicken. I also did not bread my chicken I wrapped it with a thick cut piece of bacon and browned off the chicken in a frying pan with lemon pepper sprinkled on, and then finished it on a cookie sheet on the BBQ at 350. My only complaint is that I found that the filling was a bit dry, I wanted it a bit more moist so next time I am going to add some ricotta to the filling.

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KellyS

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Reviewed: Jul. 8, 2009

It was ok, not my favorite but nice for something different. A little rich tasting for my family.

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girliemom22

Cooking Level: Intermediate

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Reviewed: May 22, 2009

I added minced garlic and various other spices to the stuffing mixture. I think the easiest way to stuff chicken breasts is: butterfly it, place stuffing one one side, wrap other side around stuffing, pull up edges and toothipick in place. I then did a light shake in bread crumbs. I baked the chicken in a pam-coated 9-inch baking pan, with a little bit of olive oil drizzled over, for about 30 minutes at 375 degrees. I also used the recipe 'Cheese Sauce Over Cauliflower' that I put on top of aspargus and broccoli. [the leftover cheese sauce I used the next night in mashed potatoes-yummy!] My boyfriend gobbled up, and I must admit I did too. It is absolutely delicious, and I will definately make it again. Yummy*

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rebecki7

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Reviewed: May 1, 2009

4.5 - Good way to use up extra crabmeat. I did go a little heavy with the seasonings as it seemed to need it to suit our tastes. I used pretty large chicken breasts and baked them for about 45 min. at 375*. The recipe is very good as is but we also liked it with a little hollandaise sauce over the top. Served with parmesan risotto and steamed broccoli.

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Holly

Cooking Level: Expert

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Reviewed: Apr. 9, 2009

Excellent! Way to much stuffing so I had an over flow but I cooked white rice and the over flow went onto the rice. Big hit with my family except my fussy eater who at this time is very hard to please.

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2BOYSFORME

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

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Reviewed: Apr. 3, 2009

Was not a fave of the family. Lacked flavor. To much effort and cost for a recipe that was just average.

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Carrie

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Reviewed: Apr. 2, 2009

These were very good. I cooked them at 10 minutes on each side, and they were still pink. I had to re-cook each side for 7 minutes.

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MNISC

Cooking Level: Intermediate

Living In: Broken Arrow, Oklahoma, USA

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Reviewed: Mar. 13, 2009

I cooked this recipe tonight and it was AWESOME!!! It was so moist and full of flavor. It is definately a new family favorite. Don't change a thing, very very delicious.

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Chiquita

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Odessa, Texas, USA

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Reviewed: Mar. 10, 2009

I always love to find new ways to cook chicken breast so I was very anxious to try this recipe! I did use canned immitation crab rather then fresh, just to make the meal more affordable. I thought it still added great flavor and texture to the recipe. Also instead of bread crumbs, I used crushed up cornflakes - It made it crispier! I can't wait to make this simple and yummy recipe again!

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Amy Davis

Cooking Level: Intermediate

Living In: Eugene, Oregon, USA

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Reviewed: Mar. 7, 2009

I thought this was all right/bleh. I think I'd like a different filling better, not the crab-dill mushy stuff. I don't plan on making it again - the leftovers just sat in my fridge and finally got tossed.

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abbyeh

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Reviewed: Mar. 3, 2009

This was pretty good. I made the recipe as written w/ the exception of browning them in the pan, then transfering to a baking sheet and finishing them off in a 350 oven for 25 min. Be sure to season the breasts and/or flour w/ salt & pepper.

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LOWA

Cooking Level: Intermediate

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Reviewed: Feb. 5, 2009

Excellent even without the dill. I added poultry seasoning into the crabmeat mixture too. Oh, and I was out of regular bread, so I crumbled hot dog buns...made an interesting crust.

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Monica

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Reviewed: Dec. 19, 2008

An okay recipe. I found that the chicken only needed to be browned in a skillet and finished up in the over; 350 for about 15-18 minutes.

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Bill

Cooking Level: Expert

Home Town: Chelmsford, Massachusetts, USA

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Reviewed: Nov. 29, 2008

This is a great recipe to jump off from. I don't bread the chicken because it's flavorful enough and it doesn't need it. The stuffing is great and it's always an easy gourmet tasting meal for my East Coast boyfriend. Any vegie side is perfect next to it. With such a rich filling, the sides should be more crisp and green.

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Laura B.

Cooking Level: Intermediate

Home Town: Northville, Michigan, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 24, 2008

A big hit with kids and DH. Used canned crab and it was good. Get thick breasts to split open or pound thins ones out and roll up instead. Keeps well as leftovers. Use any extra filling as warm crab dip with chips. Yum.

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Sandy

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Reviewed: Sep. 28, 2008

Wasn't really worth the crabmeat - could hardly taste it.

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JWHITING

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Reviewed: Sep. 11, 2008

Okay...so I had to use what was on-hand cuz we are moving soon and I am trying to clean out the perishables. I didn't have regular cream cheese, I had the Garden Veggie flavor...and I didn't have the fresh spices, so I used dried...and no dill, so I left it out. My hubby had packed the flour, so I used Bisquick...and my son is allergic to eggs, so I used an applesauce/milk mixture. I also used the recommendation of baking so as not to burn it on the stove top. And even though I basically created a new recipe...THIS WAS AWESOME!!! We ate so much we hurt! This is our new favorite chicken recipe...and SOOOOO easy...which is hard to believe when you taste it! Truly delicious!!!

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TysMom

Cooking Level: Intermediate

Home Town: Vienna, Virginia, USA

Living In: Newberg, Oregon, USA

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Reviewed: Aug. 18, 2008

Super tasty! I ended up taking out the wrong pack of chicken that only had 2 breasts, but after flattening them and rolling them with the filling there ws enough for 4 servings. The filling is wonderful. My only complaint is that I wanted more filling in my chicken! Next time I will double the filling and keep the chicken the same.

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XerexisSar

Cooking Level: Intermediate

Living In: Old Bridge, New Jersey, USA

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Reviewed: Aug. 10, 2008

good recipe.. don't use immitation meat!!!

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clh1110

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Chicken Breasts Stuffed with Crabmeat

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