Reviewed: Mar. 20, 2007

This was very good! I will probably marinate my chicken next time first but other than that, yummers. I didn't change a thing.

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LORI93

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Mar. 7, 2007

My family loved this. I had a little extra crab mixture and breadcrumbs, so I put everything into a baking dish with the chicken and baked it all for about 15-20m minutes. Very flavorful dish.

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BRIET

Cooking Level: Expert

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Reviewed: Feb. 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.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Feb. 19, 2007

This was a over the top 5 star rating. I did double the crab mixture and the used garlic & herb breadcrumbs, which you can buy in the grocery store. I also used garlic and chive cream cheese. I also found it helpful to brown the sides of the chicken in the skillet and then bake it for approximately 20 mins. or until the liquid runs clear from the chicken.

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Reviewer:

Style

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Reviewed: Feb. 2, 2007

The family loves crab, so this recipe caught my eye. I'm glad it did. It was delicious! I doubled the amount of crab in the mixture, added panko crumbs to it, to give it some body, then rolled the breasts in more panko. I browned them in the fry pan, but finished by baking them in the oven. This kept the crispy outside and the stuffing like texture on the inside.

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MAGGIE MCGUIRE

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Reviewed: Jan. 31, 2007

I've loved every stuffed chicken breast recipe I've tried off this site so far. This was really good, but I could have used more of the crabmeat filling, maybe my chicken breasts were too big. Very easy to make and so yummy.

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BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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Reviewed: Jan. 29, 2007

Awesome meal! Easy to make and great to eat :) This has become one of my family's meal thankyou, I used a "chicken breader which comes in a flour-like bag..the coating was great.

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huddlenan

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Reviewed: Jan. 17, 2007

Great recipe, but I browned each side of the chicken and then baked it in a dish with a rice/cream of mushroom/milk combo! Makes for a really easy meal!

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Laci

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Reviewed: Nov. 21, 2006

I thought this recipe was great. I had thick chicken breast, so i browned each side then put them in the oven on 350 until juices ran clear

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Joe Dirte

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Reviewed: Oct. 17, 2006

the filling was so good~! i used a roaster chicken that was already slit, i forgot to pound it so it took longer to cook.. i suppose. i had to bake for about 50 minutes. the bf really liked this.. :D

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MichelleK

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Los Angeles, California, USA

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Reviewed: Oct. 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!

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DANI80

Cooking Level: Expert

Living In: West Deptford, New Jersey, USA

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Reviewed: Oct. 2, 2006

I thought this recipe was great! So did my family. I used imitation crab instead but you couldn't even taste the difference. I will definitely be making this again.

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April

Cooking Level: Intermediate

Home Town: Sandy, Utah, USA

Living In: Wausau, Wisconsin, USA

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Reviewed: Sep. 22, 2006

Yummm....forget the chicken! This crabmeat stuffing is wonderful. Next time, I'll try using it with white fish instead of chicken. I also baked it instead of frying. A bed of cooked spinach greens and lemen juice would top it off perfectally.

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jnovak1

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Reviewed: Jul. 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.

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CACTUSJUICE67

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Evanston, Wyoming, USA

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Reviewed: Jul. 17, 2006

My fiance loved this recipe! I am not a big fan of crabmeat so he ended up eating my piece as well. He says the recipe is perfect as is.

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Jen

Cooking Level: Intermediate

Home Town: Roseville, California, USA

Living In: Rocklin, California, USA

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Reviewed: Jan. 30, 2006

This was delicious! We sprinkled a little lemon pepper and dill on the chicken and broiled it. The chicken itself came out a little dry, but otherwise very tastey. (: A lot of fun to make, as well. We didn't have enough crabmeat, though. We used live crabs, boiled them and shelled them. Also, we didn't have fresh dill so we used one teaspoon of dry dill from the spice rack. Came out delicious. Next time we are going to try different spices in the filling.

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Rivvi

Cooking Level: Intermediate

Home Town: Groton, Connecticut, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Jan. 18, 2006

Yummmmy! I have been trying to find a recipe like this for a long time. I baked it like others suggested. It was delicious! Thank you, Holly!

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THETUTERS

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Reviewed: Nov. 20, 2005

WINNER!!!! Don't skimp on the crab, imitation isn't the same. Everyone said to make extra stuffing next time. Add some salt. Definitely (sp) going on the menu!!!

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Dee

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Reviewed: Oct. 7, 2005

I really had high hopes for this one. However, it was just ok and I will not make it again. It was really pretty but the filling didn't do it for us. We thought it was a little bland.

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Lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Living In: Clearwater, Florida, USA

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Reviewed: Sep. 1, 2005

Delicious! My whole family loved. I agree with another reviewer that using fresh dill & fresh parsley makes a huge difference. I browned the chicken and then I baked at 350 for a half hour. Very juicy. Thanks Holly

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