Chicken Breasts Stuffed with Crabmeat

Chicken Breasts Stuffed with Crabmeat


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

Ingredients {{adjustedServings}} servings 569 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 569 kcal
  • 28%
  • Fat:
  • 25.4 g
  • 39%
  • Carbs:
  • 41.9g
  • 14%
  • Protein:
  • 42.7 g
  • 85%
  • Cholesterol:
  • 217 mg
  • 72%
  • Sodium:
  • 544 mg
  • 22%

Based on a 2,000 calorie diet

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  1. 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).
  2. 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.
  3. 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.
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Reviews 118

  1. 158 Ratings


Wow - the stuffing is amazing...but it took me a few times to perfect this recipe. My trick was to flatten the chicken before cooking and be careful not too overcook or burn on the stove. I pan-fried the chicken for approx. 5 min on each side over medium/high heat. Next, I baked it in the oven on 350 for approx. 15-20 minutes until the chicken was done. I can't tell you how wonderful it is once it's done right. But, it's not need to be patient.


We have made this recipe so many times - it is simply delicious. I always bake it (375 - 35 min) and I use Kellog's Corn Flake crumb mixture (NOT the cereal - next to the bread crumbs in grocery store)instead of bread crumbs and the semi-sweet texture is marvelous and never soggy. Fresh dill and parsley are an absolute must - don't substitute! Very good with asparagus/hollandaise sauce as an accompaniment.


pounded the chicken flat between plastic wrap, put dollop of filling in center and rolled up the chicken and secured with toothpick. brushed outside with olive oil and baked 350 for 1/2 hr. turned out great and topped with dill sprig for a nice presentation.