Description
A cream cheese and crab stuffing in breaded, sauteed chicken breasts. An ocean of pleasurable taste sensations!
Ingredients
- 3 ounces cream cheese, softened
- 2 tablespoons minced onion
- 2 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh dill
- 1 teaspoon minced garlic
- ⅛ teaspoon lemon pepper
- 4 ounces fresh Dungeness crabmeat
- 4 skinless, boneless chicken breasts
- 1 cup all-purpose flour
- 2 eggs, beaten
- 3 cups fresh bread crumbs
- 2 tablespoons butter
- 2 tablespoons vegetable oil
Instructions
- In a medium bowl combine the cream cheese
- onion
- parsley
- dill
- garlic and lemon pepper. Add crabmeat and mix thoroughly. Season with salt and pepper to taste. Cover and chill in refrigerator (can be prepared 2 hours ahead).
- Using a small sharp knife
- cut in half horizontally through the center of each chicken breast half
- creating a pocket. Fill each pocket with 1/4 of the crab stuffing. Then dip each chicken piece into flour
- eggs and finally bread crumbs to coat. Cover completely.
- In a large skillet melt butter or margarine with oil over medium heat. Add filled
- breaded chicken breast halves to skillet and saute until golden brown and cooked through (juices run clear)
- about 10 minutes each side. Remove from skillet
- drain on paper towels and serve.
Servings: 4