Crab Stuffed Chicken

• 3 ounces, weight Cream Cheese
• 2 Tablespoons Minced Onion
• 2 Tablespoons Chopped Fresh Parsley
• 1 teaspoon Chopped Fresh Thyme/Sage/Dill Or Whatever Herb Floats Your Boat
• 1 teaspoon Minced Garlic
• 1 teaspoon Lemon Zest
• 4 ounces, weight Crabmeat
• 4 pieces Skinless, Boneless Chicken Breast
• 1 cup All-purpose Flour
• 2 whole Eggs, Beaten
• 1/2 boxes (250-gram Box) Swiss Cheese Crackers, Crushed

1. 1.
2. In a medium bowl, combine the cream cheese, onion, herbs, garlic, lemon zest and crab meat and mix thoroughly.
3. Season with salt and pepper to taste.
4. Cover it and let it chill out in the refrigerator (this can be prepared 2 hours ahead).
5. 2.
6. Using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket.
7. Fill each pocket with 1/4 of the crab stuffing.
8. Then dip each chicken piece into flour, eggs and finally cracker crumbs to coat.
9. Cover completely.
10. 3.
11. Place on a foil-lined baking sheet and bake at 375 degrees for about 40 minutes.

weight cream cheese, onion, parsley, thyme, garlic, lemon zest, weight crabmeat, chicken, allpurpose, eggs, swiss cheese crackers

Taken from tastykitchen.com/recipes/main-courses/crab-stuffed-chicken/ (may not work)