CHICKEN CRAB MEAT RECIPES RECIPES

CHICKEN BREASTS STUFFED WITH CRABMEAT RECIPE | ALLRECIPES

Chicken Breasts Stuffed with Crabmeat Recipe | Allrecipes image

A cream cheese and crab stuffing in breaded, sauteed chicken breasts. An ocean of pleasurable taste sensations!

Provided by MARBALET

Categories Meat and Poultry Chicken Breast Pan-Fried

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 ounces cream cheese, softened
2 tablespoons minced onion
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh dill
1 teaspoon minced garlic
? teaspoon lemon pepper
4 ounces fresh Dungeness crabmeat
4 skinless, boneless chicken breasts
1 cup all-purpose flour
2 eggs, beaten
3 cups fresh bread crumbs
2 tablespoons butter
2 tablespoons vegetable oil

Steps:

In a medium bowl combine the cream cheese, onion, parsley, dill, garlic and lemon pepper. Add crabmeat and mix thoroughly. Season with salt and pepper to taste. Cover and chill in refrigerator (can be prepared 2 hours ahead).
Using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket. Fill each pocket with 1/4 of the crab stuffing. Then dip each chicken piece into flour, eggs and finally bread crumbs to coat. Cover completely.
In a large skillet melt butter or margarine with oil over medium heat. Add filled, breaded chicken breast halves to skillet and saute until golden brown and cooked through (juices run clear), about 10 minutes each side. Remove from skillet, drain on paper towels and serve.

Nutrition Facts : Calories 569.2 calories, CarbohydrateContent 41.9 g, CholesterolContent 216.6 mg, FatContent 25.4 g, FiberContent 1.7 g, ProteinContent 42.7 g, SaturatedFatContent 10.7 g, SodiumContent 543.9 mg, SugarContent 2.9 g

CHICKEN CRAB CASSEROLE RECIPE - FOOD.COM

Chicken Crab Casserole Recipe - Food.com image

Make and share this Chicken Crab Casserole recipe from Food.com.

Total Time 2 hours

Prep Time 1 hours 30 minutes

Cook Time 30 minutes

Yield 1 9x13 casserole, 8 serving(s)

Number Of Ingredients 10

Ingredients

5 tablespoons butter
1 medium onion, chopped
2 (8 ounce) cans crabmeat, drained
1 (15 ounce) can artichoke hearts, drained and chopped
2 tablespoons parsley
1/4 teaspoon salt
2 -3 cups chicken, cut into bite-sized pieces
1 -2 cup shredded cheese
1/2 teaspoon paprika
1 cup coarse breadcrumbs

Steps:

Grease a 9x13 baking dish and preheat the oven to 350°F.
Cook the chicken (I use tenderlions and sauté them in a skillet with a tablespoon of olive oil).
In 3 quart or larger sauce pan, sauté onion in 2 tbsp butter until tender at a medium heat. Add the chicken, crab, artichokes, parsley, salt and paprika. Stir occasionally until everything is hot.
Mix in the cheese; I didn't have room in my 3 quart pan to add the cheese, so I layered cheese and the contents of the pan in the baking dish and mixed it up there.
Put the contents of the pan into the baking dish. Cover and bake at 350 for 15 minutes.
Melt the remaining 3 tbsp butter and stir it into the bread crumbs so that they are a little moist and stick together. Sprinkle over the baking dish and bake uncovered until bread crumbs are golden (about 10 minutes).

Nutrition Facts : Calories 244.4, FatContent 11.8, SaturatedFatContent 7, CholesterolContent 51.9, SodiumContent 1009.7, CarbohydrateContent 18.4, FiberContent 3.8, SugarContent 2, ProteinContent 17

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