This was pretty good.

SOOOO GOOOODD!! I expected this recipe to have a strong seafood taste or to much cream cheese...But it was AWESOME. Crab was enough to taste and the cream cheese made the chicken juice and have a sweet taste. Nothing I expected...It was sooo very good for something new!!

This was quite good. Next time, I would add some seasoning to either the breadcrumbs or chicken. The stuffing was great. I didn't use anywhere near the 3 cups of bread crumbs it called for. We really enjoyed it and I would make this for company anytime and feel confident it would be a success.

Very nice meal & presentation! Made for our anniversary dinner. We really enjoyed, thank you for the post!

Very Good!

Pleasantly surprised by this recipe! I was a bit worried while it was cooking because I used extra large breasts, and had to cook them awhile in the oven (45 min at 375) to make sure they were cooked all the way through, but they turned out excellent. I had to make a few substitutions because I lacked some ingredients--I used crushed Ritz crackers instead of bread crumbs, and used rosemary instead of dill. I also doubled the entire recipe because 4 chicken breasts don't last very long in our family!! Very pleased, will make this again soon.

This was very good. I substituted crushed rosemary & olive oil crackers for the bread crumbs (only because I didn't have any bread crumbs!) and used canned crab meat. Yummy! and easy. It was a winner and very "gourmet". I'm headed to visit my daugher and son-in-law this weekend and going to prepare for them...I'm going to impress them!

I would give one, but gave two because it is kinda my fault! I am in the middle of making this dish - and haven't tried it yet -so I will come back and edit, but I am so upset! I sauteed the breasts for 10 minutes on both sides like the directions said.....not even CLOSE to done and the crust is getting burnt!!!! And I pounded my breasts thin!!! But I just read other reviews and see that I should have pan-fried for a few and then baked.....so after I already cut one up, I put them all in the oven -where they are now. grrrrrr and all of my sides are ready! and the crust is burnt a little!! I'll come back and edit after dinner. OK, I'm back. I changed it to 3 stars because it was still pretty tasty. The chicken was a little dry and tasteless in parts and the "burnt" crust was annoying. I won't throw the recipe away. I will try it again and follow the other reviews before I judge for good!

i love this! i am actually eating it right now. despite what others have said, i thought this was as simple as it gets. i usually flatten and roll the chicken breasts, but i was short on time today and did it the way the recipe calls. i cant wait for my boyfriend to come home tonight and try it. this recie i will definatly share with friends. its simple, yet elegant, perfect for company and oh so yummy. i did though add baby bella's and baked it in butter. ha ha i cant say it enough how great this is.

I also pounded the breasts flat. Perhaps too much, so be careful. I skipped rolling it in flour and simply dipped the stuffed breast in egg and then an Italian bread crumb mix from the store. I too browned each side in a skillet for 5 minutes per side and baked about 12 minutes. Yummy.

My family really enjoyed the chicken and my husband isn't even that big of a crab fan! At first he was like eww crab! But he loved it! I baked it as I read some of the other reviews and it turned out beautiful and delicious! Thank you!

This was fantastic - made it for a dinner party and everyone is still raving about it! Thanks!

This recipe was great and my husband love it!! I added shrimp to and cooked it with the sauteed garlic asparagus as a side dish.

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.

I made this recipe for my parents' 50th anniversary party. The recipe was good - a little too fishy for me (and I love crab), but everyone else raved about it. I made the crab stuffing the night before - used chive cream cheese, flattened the chicken breast and sliced each breast so there was a pocket. I soaked the chicken in buttermilk the night before to help retain moistness. The next day I dipped chicken in flour, egg and then panko bread crumbs (which hold up better). I then browned each chicken breast in butter until a light golden brown, placed on paper towel until cool. I then stuffed each chicken breast with the crab mixture, placed in a baking dish and in the oven at 350 for 35 mins. I would recommend leaving in a little longer to ensure that the chicken is done. It does need some kind of sauce on top - just not sure what....definitely not anything rich. I tried to make the blender hollandaise sauce from this site - but it came out horrible - i don't like serving anything with raw eggs in it. If i make this chicken recipe again I will lighten up on the amount stuffing I used (I think I overstuffed and the fishy taste took over) and find a sauce that is not too heavy. Overall the recipe was good - just needs some tweaking. This could easily be made completely the night before or days before - just freeze and then thaw and reheat! I'm all for making things ahead of time and then freezing.....especially when you are having a big party and

Very good! My boyfriend raved about it all week!