Crab-Stuffed Chicken Breasts

Purchase the largest and thickest chicken breast you can find to make this recipe. Plan ahead the cream cheese mixture needs to chill for 2 hours before using or up to overnight. I added some Old Bay seasoning to the cream cheese mixture when I made these. This recipe can be cut in half to make 4 breasts. If desired you can sauté/cook the stuffed breasts completely in the frypan and omit the oven. Prep time includes the chilling time.

• Ready In: 3 hrs 10 mins
• Serves: 8

Ingredients

• 8  large boneless chicken breasts (skin on or off)
• 8  ounces cream cheese, room temperature
• 1⁄4 cup  minced onion
• 2  tablespoons  minced fresh parsley
• 1⁄4-1⁄2 teaspoon dried dill
• 2  teaspoons  minced fresh garlic (no more than 2 teaspoons! or use 1/4 teaspoon garlic powder)
•  salt or  seasoning salt
•  black pepper (or use about 1/4 teaspoon lemon pepper)
• 10  ounces  crabmeat
•  all-purpose flour
• 5  eggs, slightly beaten
• 7  cups  dry breadcrumbs
•  seasoning salt (can use white salt)
•  pepper
• 1⁄4 cup  grated parmesan cheese
• 3  tablespoons butter
• 3  tablespoons  oil

Directions

1. In a medium bowl combine the cream cheese, minced onion, parsley, dill, garlic; mix well to combine.
2. Add in the crab meat; season with salt and pepper or lemon pepper (if using) mix to combine Cover and chill for a minimum of 2 hours or overnight.
3. Using a small sharp knife, cut a slit horizontally through each chicken breast creating a "pocket".
4. Divide and stuff the stuffing mix evenly between each breast.
5. In a shallow dish mix together the bread crumbs, seasoning salt (or white salt) pepper and Parmesan cheese; mix to combine.
6. Coat each chicken breast in flour, then dip in eggs, then coat with the bread crumb mixture to coat COMPLETELY.
7. Melt the butter with oil in a heavy skillet, then carefully brown the chicken breasts for about 5 minutes on each side.
8. Place in a buttered baking dish.
9. Bake uncovered for about 30-35 minutes in a 350°F oven or until the breasts are cooked through.