| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Eggs, Vegetables |
|
August 1992 |
1 |
servings |
INGREDIENTS
| 3 |
oz |
Cream cheese; room temperature |
| 2 |
tb |
Minced onion |
| 1 |
tb |
Minced fresh parsley |
| 1 |
ts |
Minced fresh dill or 1/4 teaspoon dried |
|
|
; dillweed |
| 1 |
ts |
Minced garlic |
| 1/8 |
ts |
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 |
tb |
Butter; (1/4 stick) |
| 2 |
tb |
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
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