Crab-Stuffed Chicken Breasts

• 8 large boneless chicken breasts (skin on or off)
• 8 ounces cream cheese, room temperature
• 1/4 cup minced onion
• 2 tablespoons minced fresh parsley
• 1/4 - 1/2 teaspoon dried dill
• 2 teaspoons minced fresh garlic (no more than 2 teaspoons! or use 1/4 teaspoon garlic powder)
• salt or seasoning salt
• black pepper (or use about 1/4 teaspoon lemon pepper)
• 10 ounces crabmeat
• all-purpose flour
• 5 eggs, slightly beaten
• 7 cups dry breadcrumbs
• seasoning salt (can use white salt)
• pepper
• 1/4 cup grated parmesan cheese
• 3 tablespoons butter
• 3 tablespoons oil

1. In a medium bowl combine the cream cheese, minced onion, parsley, dill, garlic; mix well to combine.
2. Add in the crab meat; season with salt and pepper or lemon pepper (if using) mix to combine Cover and chill for a minimum of 2 hours or overnight.
3. Using a small sharp knife, cut a slit horizontally through each chicken breast creating a "pocket".
4. Divide and stuff the stuffing mix evenly between each breast.
5. In a shallow dish mix together the bread crumbs, seasoning salt (or white salt) pepper and Parmesan cheese; mix to combine.
6. Coat each chicken breast in flour, then dip in eggs, then coat with the bread crumb mixture to coat COMPLETELY.
7. Melt the butter with oil in a heavy skillet, then carefully brown the chicken breasts for about 5 minutes on each side.
8. Place in a buttered baking dish.
9. Bake uncovered for about 30-35 minutes in a 350u0b0F oven or until the breasts are cooked through.

chicken breasts, cream cheese, onion, parsley, dill, fresh garlic, salt, black pepper, crabmeat, flour, eggs, breadcrumbs, salt, pepper, parmesan cheese, butter, oil

Taken from www.food.com/recipe/crab-stuffed-chicken-breasts-148767 (may not work)