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Categories:
chicken breasts cream cheese onion parsley dill fresh garlic salt black pepper crabmeat flour eggs breadcrumbs salt pepper Parmesan cheese butter oil
Viewed: 56 - Published at: 6 years agoIngredients
- 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
Method
- In a medium bowl combine the cream cheese, minced onion, parsley, dill, garlic; mix well to combine.
- 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.
- Using a small sharp knife, cut a slit horizontally through each chicken breast creating a "pocket".
- Divide and stuff the stuffing mix evenly between each breast.
- In a shallow dish mix together the bread crumbs, seasoning salt (or white salt) pepper and Parmesan cheese; mix to combine.
- Coat each chicken breast in flour, then dip in eggs, then coat with the bread crumb mixture to coat COMPLETELY.
- Melt the butter with oil in a heavy skillet, then carefully brown the chicken breasts for about 5 minutes on each side.
- Place in a buttered baking dish.
- Bake uncovered for about 30-35 minutes in a 350°F oven or until the breasts are cooked through.
