CHICKEN BREASTS STUFFED WITH CRABMEAT RECIPE | ALLRECIPES
A cream cheese and crab stuffing in breaded, sauteed chicken breasts. An ocean of pleasurable taste sensations!
Provided by MARBALET
Categories Pan Fried Chicken Breasts
Yield 4 servings
Number Of Ingredients 13
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
STUFFED CHICKEN ROLLS RECIPE: HOW TO MAKE IT
Just thinking about this dish sparks my appetite. The ham and cheese rolled inside are a tasty surprise. Leftovers reheat well and make a perfect lunch with a green salad. —Jean Sherwood, Kenneth City, Florida
Provided by Taste of Home
Categories Dinner
Total Time 04 hours 25 minutes
Prep Time 25 minutes
Cook Time 04 hours 00 minutes
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Flatten each chicken breast half to 1/4-in. thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks. , In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat. , Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove toothpicks. Garnish with parsley if desired.
Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 165°.
Nutrition Facts : Calories 525 calories, FatContent 26g fat (10g saturated fat), CholesterolContent 167mg cholesterol, SodiumContent 914mg sodium, CarbohydrateContent 9g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 60g protein.
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