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Crab Stuffed Chicken Breasts are easy enough for a weeknight yet elegant enough for a dinner party.



Total time

40 minutes




  • 2 ounces cream cheese (softened)
  • 1 tablespoon mayonnaise
  • 1 tablespoon minced onion or scallion
  • 2 teaspoons fresh parsley
  • 1 teaspoon (1.25l) fish stock (scant) chopped fresh dill (or 1/2 teaspoon dried)
  • 2 cloves garlic (minced)
  • 1 teaspoon lemon zest
  • 4 ounces lump crabmeat
  • salt and black pepper (to taste)
  • 2 boneless skinless chicken breast halves
  • ¼ cup seasoned dry breadcrumbs or panko
  • non-stick cooking spray


  1. Preheat oven to 375 degrees.
  2. Combine first 7 ingredients in a small bowl.  Gently fold in crab.  Season to taste with salt and black pepper.
  3. Cut horizontally through the center of each chicken breast, creating a pocket, being careful not to cut all the way through at any point.
  4. Fill each pocket with equal amounts of the stuffing.  Secure with toothpicks.  Dredge each piece of chicken in the breadcrumbs and place on a baking sheet.  Spray the breadcrumbs with cooking spray to moisten.
  5. Bake for 22 to 25 minutes or until cooked through to 165 degrees in the center of the filling.  Remove toothpicks and serve.

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