Crab Stuffed Chicken Breast


  • 8 boneless 8oz chicken breasts
  • 8oz cream cheese, room temp.
  • ¼ cup minced onion
  • 2 tbsp minced fresh parsley
  • ½ tsp dried dill
  • 1/4 tsp garlic powder
  • 10oz crab meat all-purpose flour
  • 5 eggs, slightly beaten
  • 7 cups dry Italian style breadcrumbs
  • seasoning salt and pepper
  • ¼ cup grated parmesan cheese
  • 3 tbsp butter
  • 3 tbsp oil


  • 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, 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, 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.