Reviewed: Jul. 25, 2005

Today I have some chicken breasts and thought of this recipe which I've made before.(I forgot to review it!) It's a great recipe, my family enjoyed it, and as I said, I thought of it when I had some chicken breasts on hand(but no crabmeat... off to the store)!

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TWOCUTE

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Reviewed: Jul. 10, 2005

This recipe tasted weird. I mean, the breading and chicken were fine, but once you bite into it, you get this creamy mess that you're not expecting. My boyfriend liked them, but I think he was just trying to be nice...

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WEI2GO77

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Reviewed: Jul. 5, 2005

This chicken was delicious! Very rich, so I made it with plain white rice livened up with parsley, and just barely cooked fresh sugar snap peas. Made for a wonderful and diversely textured evening supper.

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Navka

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 8, 2005

This was excellent! The chicken got brown before it was cooked through so I put it in the oven in a iron skillet with the lid on for about 25 minutes. It was very moist and juicy. I used the imitation crab meat.

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COOKINGQUEEN75

Cooking Level: Expert

Home Town: Greenville, Ohio, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: May 17, 2005

We have made this recipe so many times - it is simply delicious. I always bake it (375 - 35 min) and I use Kellog's Corn Flake crumb mixture (NOT the cereal - next to the bread crumbs in grocery store)instead of bread crumbs and the semi-sweet texture is marvelous and never soggy. Fresh dill and parsley are an absolute must - don't substitute! Very good with asparagus/hollandaise sauce as an accompaniment.

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STEPHANIEGLENN

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Reviewed: Apr. 22, 2005

I was expecting this to be great...it wasnt...i have no idea what the problem wa snut the dill was so overbearing i couldnt even eat it. It was a fit flavorless outside the dill

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METHODLUV

Cooking Level: Expert

Living In: Buffalo, New York, USA

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Reviewed: Mar. 12, 2005

Delicious and pretty easy. I used canned chunk crab meat instead of fresh dungeness . I also used two tsp. garlic and 1/4 tsp. lemmon pepper. Turned out great!

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COLLEGEGUY

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Reviewed: Jan. 19, 2005

This is one of my families favorites. Even my 7yr old likes it. I used fat free cream cheese once and it gave it a strange taste. I will stick with regular c. cheese from now on.

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OKELLYATL

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 18, 2005

I made this recipe last night and it was a huge hit! For the filling, I just coarsly chopped an onion, took a handful of fresh parsley and dill and the cream cheese and put it into my little mini-blender, which worked out really well because everything dissipated nicely. I also baked this, I didn't pan fry it. I put it in a 350 degree oven for a half hour and they turned out wonderful. I fully recommend this recipe! :)

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LADYVIOLA

Cooking Level: Expert

Living In: Greenfield, Wisconsin, USA

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Reviewed: Oct. 22, 2004

This was good, But I had difficulty stuffing the chicken, So I flattened the chicken breast, and rolled the stuffing in the middle. After frying, I put in oven with chedder cheese on top, and melted it. This added some more flavor.

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V29578

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Reviewed: Sep. 21, 2004

This was easy to prepare. I didn't use fresh crabmeat, but it was still great!

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ELAINEPHARMD

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Reviewed: Sep. 4, 2004

This did not turn out well for me at all. The chicken never cooked through, the outer portion turned black in the skillet and the inner portion was completely uncooked. I will be baking them next time & I think I will need to pound them thinner and try again. It would have had a good flavor if it had cooked!

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ACMILANFAN

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Aug. 8, 2004

Unbelievably good! Just finished eating this morsel and, oh my goodness. Thank you Holly!

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KARAOKEBYMARJ

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Reviewed: Mar. 29, 2004

This recipe was great. I baked the chicken in the oven like other users had and it turned out gourmet. My boyfriend just raved about it. Next time I'll try and find a sauce to go with it because it's good but could use something so it's not so dry. It really did taste fabulous and worth it!

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MEME

Cooking Level: Intermediate

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Reviewed: Apr. 29, 2003

Excellent! My wife simply loved this recipe! It's a definite on my must make list!

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Brad McGraw

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Lancaster, California, USA

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Reviewed: Apr. 16, 2003

It was delicious AND easy!! A very big hit!

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AUNT SOAPIE

Living In: Liverpool, New York, USA

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Reviewed: Mar. 31, 2003

verry tasty! I used dryed dill and it still came great.

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MTPSON

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Reviewed: Nov. 14, 2002

Great Recipe, prep time was a little long for those of us on a tight schedule. I tweaked the crabmeat filling a bit, with basil, sherry peppers and creole seasoning and substituted Maryland Backfin crab. I also went with the recommendations of other people to bake it instead of the saute method. My husband loved it!! This one is a keeper for the file! Has anyone made this ahead of time? Does it freeze/cook well? Thanks.

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MAMAKIN2

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Reviewed: Oct. 30, 2002

My husband loved this recipe. I made a special dinner for him and he thought it was fabulous. I did have a little trouble with the blackened breading, but I have a gas stove, so the heat was likely too high. I don't think I made the pockets big enough either-but all the same, my husband really enjoyed it! (i don't eat crab myself, so I can't say)

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JULIE_SMITH25

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Reviewed: Jul. 30, 2002

Wow - the stuffing is amazing...but it took me a few times to perfect this recipe. My trick was to flatten the chicken before cooking and be careful not too overcook or burn on the stove. I pan-fried the chicken for approx. 5 min on each side over medium/high heat. Next, I baked it in the oven on 350 for approx. 15-20 minutes until the chicken was done. I can't tell you how wonderful it is once it's done right. But, it's not easy...you need to be patient.

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CEGILLY

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Chicken Breasts Stuffed with Crabmeat

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