Crab Stuffed Chicken Breasts

From: Chef #203193

On Aug 31, 2009

This turned out great! I also could not find the savory herb soup mix so I used onion soup mix and added in some minced garlic and rosemary. I ended up having a LOT of extra stuffing but I heated it up and dolloped some on each breast before serving. I used canned crab meat and it made this meal SO very easy. I also didn't use the breading but did pan brown and then sprinkle with parmesan before cooking. Will def make this one again!

From: Catinshoes

On Jun 25, 2009

We used lobster along with crab for a more delicious flavor. All agreed that the sauce could have been a bit less thick, the recipe resulted in a sauce that was thick and flavorful in its own right. Although each portion seemed enormous, they were heartily enjoyed. Expensive but a rich, enjoyable meal

From: yooper

On Jun 12, 2003

Oh god, I'm drooling as I write this review thinking of how incredible this tasted! I'm Somersizing, so I omitted the flour and bread crumbs. I pan fried the breasts in olive oil naked (except for the stuffing) and then cooled for a bit and rolled them in Parmesan cheese and baked. This tastes just like something you'd get at an Olive Garden! You can't go wrong when you combine cream cheese and crab! Instead of noodles, I served this on a bed of sauted zuchinni and spinach. I will make this again and again! Mucho gracias!

From: Caithi Romeo

On Aug 29, 2004

Yummy! Fab chicken - usually husband hates chicken but finished all of it-def do with the garlic pasta-I used fresh fett-also i couldnt find the Lipton Recipe Secrets savory herb with garlic soup mix as I am in Australian and am assuming its sold in the states so I used half a packet of french onion soup mix. Very good!