crab-stuffed chicken breasts


3 oz. softened cream cheese

2 tablespoons minced onion

1 tablespoon each parsley, dill, garlic

1 teaspoon lemon juice

4 oz. cleaned crab meat

4 skinless, boneless chicken breast halves

flour for dusting

2 eggs beaten

3 cups bread crumbs

1/4 stick butter

2 tablespoons oil

  • Preheat oven to 375
  • Cut a small pocket in each chicken breast
  • Combine the cream cheese, onion, herbs and garlic, lemon juice and crab meat in a small bowl. Place 1/4 of the filling in each chicken breast.
  • Dust chicken with flour, dip in egg and roll in bread crumbs. Place each chicken breast half in a parchment-lined baking sheet.
  • Melt butter and combine with oil. Drizzle Over each chicken breast half.
  • Place in preheated oven for 30 minutes or to a temperature of 165.

Serve with asparagus and risotto.