Chicken Breasts Stuffed with Crabmeat

Recipe View 30 mins Prepare the Crab Stuffing: In a medium bowl, combine the softened cream cheese, minced onion, chopped parsley, fresh dill, minced garlic, and lemon pepper. Gently fold in the Dungeness crabmeat, being careful not to break the delicate crab. Season to taste with salt and pepper. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. (30 minutes)

Recipe View 5 mins Prepare the Chicken Breasts: Place each chicken breast on a cutting board. Using a sharp knife, carefully slice horizontally through the center of each breast, creating a pocket without cutting all the way through. (5 minutes)

Recipe View 10 mins Stuff the Chicken: Evenly divide the crab stuffing among the chicken breast pockets, gently pressing the filling inside. Ensure the stuffing is well-distributed. (10 minutes)

Recipe View 15 mins Bread the Chicken: Set up a breading station with three shallow dishes. In the first dish, place the seasoned flour. In the second, the beaten eggs. And in the third, the fresh bread crumbs. Dredge each stuffed chicken breast in the flour, shaking off any excess. Then dip it into the beaten eggs, ensuring it's fully coated. Finally, press the chicken into the bread crumbs, coating it completely. (15 minutes)

Recipe View 20 mins Sauté the Chicken: In a large skillet, melt the butter with the olive oil over medium heat. Once the butter is melted and the oil is shimmering, carefully place the breaded chicken breasts into the skillet. Sauté for approximately 8-10 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C). (20 minutes)

Recipe View 5 mins Rest and Serve: Remove the chicken breasts from the skillet and place them on a wire rack to rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful dish. Serve immediately and enjoy! (5 minutes)