| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Eggs, Vegetables | August 1992 | 1 | Servings | |
INGREDIENTS
| 3 | oz | Cream cheese, room |
| temperature | ||
| 2 | T | Minced onion |
| 1 | T | Minced fresh parsley |
| 1 | t | Minced fresh dill or 1/4 |
| teaspoon dried | ||
| dillweed | ||
| 1 | t | Minced garlic |
| 1/8 | t | Lemon-pepper, scant |
| 4 | oz | Crabmeat |
| 4 | Boneless skinless chicken | |
| breast halves | ||
| All purpose flour | ||
| 2 | Eggs, beaten to blend | |
| 3 | c | Fresh breadcrumbs, about 3 |
| ounces | ||
| 2 | T | Butter, 1/4 stick |
| 2 | T | Vegetable oil |
INSTRUCTIONS
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 August 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 4032
Calories From Fat: 1073
Total Fat: 121.4g
Cholesterol: 461.7mg
Sodium: 5652.2mg
Potassium: 3363.4mg
Carbohydrates: 499.2g
Fiber: 23.7g
Sugar: 44.3g
Protein: 218g