The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Jul. 30, 2008
This was pretty good.
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Cooking Level: Expert

Home Town: Worcester, Massachusetts, USA
Living In: Ashby, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jul. 27, 2008
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!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jul. 17, 2008
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 22, 2008
Very nice meal & presentation! Made for our anniversary dinner. We really enjoyed, thank you for the post!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: May 20, 2008
Very Good!
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Living In: Chesterton, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: May 10, 2008
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.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: May 7, 2008
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!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.44 star rating.
Reviewed: Apr. 6, 2008
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!
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Cooking Level: Intermediate

Living In: Newark, Delaware, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Mar. 10, 2008
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.
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Cooking Level: Expert

Living In: New London, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Mar. 9, 2008
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Mar. 4, 2008
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!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Mar. 2, 2008
This was fantastic - made it for a dinner party and everyone is still raving about it! Thanks!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Dec. 31, 2007
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.
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Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 30, 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.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 22, 2007
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
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Cooking Level: Expert

Living In: East Greenbush, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 1, 2007
Very good! My boyfriend raved about it all week!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 12, 2007
Being retired I save as much as possible on food without loosing flavor when I can. So I wound up using the imitation crab meat this time as the S/S check isn’t due for awhile yet. Some readers said it needed a little spice so I added a pinch or two of McCormick’s chicken seasoning. This meal turned out fantastic and I will splurge for real crab later in the month. Thanks for such a great chicken!
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Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 7, 2007
5 stars for sure. First I marinated my chicken(5 breasts) in buttermilk for a few hours as I do with all my chicken(1cup milk 1 TBS vinegar or lemon juice if no buttermilk) for that extra moistness. The fresh crumbs..I used 5 pieces day old bread, with 6-8 ritz crackers, fresh parsley and basil and blended it all up. Soo yummy. I did add grated lemon rind and paprika to the filling and talk about good..MMMMMM. I did brown the chicken till just brown and then baked 350 for 25-30 minutes. I topped with Blender Hollandaise Sauce from this site. Restaurant quality for sure. The filling alone is to die for! Thanks!!!
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Cooking Level: Intermediate

Home Town: Brewster, New York, USA
Living In: Dover, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: May 29, 2007
Pretty tasty, but I do agree with the others that state this needs a bit more seasoning. I used a good canned crab from Trader Joe's and a fat free cream cheese for the filling. I also baked this. I do think next time I might brine the chicken breasts a bit before filling and baking. The filling is very tasty and would be fun to play around with different combinations/additions,, sun dried tomatoes, spinach, garlic, mushrooms.. etc
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Cooking Level: Expert

Living In: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: May 8, 2007
I made this last night, and my husband immediately gave it a "6 out of 5". I used onion and chive flavored cream cheese and added crumbled bacon to the stuffing mix... Then browned the chicken in the skillet on both sides as the recipe stated (only for a few minutes per side), then stuck them in the oven at 375 for 30 minutes! PERFECTION!!! Also, had extra stuffing so I spread it on top of the breasts before baking them, then topped them off with a drizzle of hollandaise sauce and asparagus on the side. This is going in the "favorites" recipe box!!!!!
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