Crab Stuffed Chicken Breasts
3 ounces cream cheese, room temperature
2 tablespoons minced onion
1 tablespoon minced fresh parsley
1 teaspoon minced fresh dill or 1/4 teaspoon dried dillweed
1 teaspoon minced garlic
1/8 teaspoon (scant) lemon-pepper
4 ounces Dungeness crabmeat
4 boneless skinless chicken breast halves
All purpose flour
2 eggs, beaten to blend
3 cups fresh breadcrumbs (about 3 ounces)
2 tablespoons (1/4 stick) butter
2 tablespoons vegetable oil
Combine first 6 ingredients in medium bowl. Add crab and mix in thoroughly.
Season with salt and pepper. (Can be prepared 2 hours ahead. Cover and chill.)
Using small sharp knife, cut horizontally through center of each chicken breast,
creating pocket. Fill each pocket with 1/4 of stuffing. Dip each chicken piece
into flour, then eggs, then crumbs to coat, covering completely. Melt butter
with oil in heavy large skillet over medium heat. Add chicken breast halves
to skillet and cook until golden brown and cooked through, about 10 minutes
per side.
4 servings.