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| Crab-Stuffed Chicken Breasts
Categories: Lemon, Garlic, Parsley, Onion, Butter, Cream, Chicken, Cream Cheese, Cheese, August, Stuffed
3 ounces of Cream cheese, room temperature
2 tablespoons of Minced onion
1 tablespoon of minced fresh parsley
1 teaspoon of Minced fresh dill or 1/4 teaspoon of dill weed
1 teaspoon of minced garlic
1/8 teaspoon of Lemon-pepper; (scant)
4 ounces of Crabmeat
4 Boneless skinless chicken breasts
All purpose flour
2 Eggs, beaten to blend
3 cups of fresh breadcrumbs
2 tablespoons of butter; (1/4 stick)
2 tablespoons of Vegetable oil |
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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. Serves 4. Bon Appetit magazine August 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l. |
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