Chicken Breasts Stuffed with Crabmeat Recipe

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Most Helpful Positive Review

Jan 04, 2004

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.

—CEGILLY

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Most Helpful Critical Review

Dec 22, 2010

Sadly, these did not get eaten. There was little flavor to the stuffing and I think the whole deal needed some sort of sauce.

—Red

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153 Ratings

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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.

—STEPHANIEGLENN

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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.

—speaktrue

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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.

—Valerie's Kitchen

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Oct 31, 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.

—naples34102

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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! :)

—LADYVIOLA

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Sep 03, 2003

This was good - and I baked it instead of Frying it. I baked it at 375 for about 40 minutes - couldn't have been better!

—stijerina

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Nutrition

Calories
569 kcal
28%

Carbohydrates
41.9 g
14%

Cholesterol
229 mg
76%

Fat
25.4 g
39%

Fiber
1.7 g
7%

Protein
42.7 g
85%

Sodium
544 mg
22%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Breasts Stuffed with Crabmeat

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 569
Calories from Fat: 229

% Daily Value *
Total Fat 25.4g 39 %
Saturated Fat 10.7g 53 %
Cholesterol 229mg 76 %
Sodium 544mg 22 %
** Potassium 516mg 14 %
Total Carbohydrates 41.9g 14 %
Dietary Fiber 1.7g 7 %
Protein 42.7g 85 %
** Sugars 2.9g
Vitamin A 16 %
Vitamin C 9 %
Calcium 14 %
Iron 45 %
** Thiamin 20 %
Niacin 193 %
** Vitamin B6 49 %
** Magnesium 21 %
Folate 63 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.