Crab-Stuffed Chicken Breasts - cooking recipe

Ingredients

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

Preparation

In a medium bowl combine the cream cheese, minced onion, parsley, dill, garlic; mix well to combine.
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.
Using a small sharp knife, cut a slit horizontally through each chicken breast creating a \"pocket\".
Divide and stuff the stuffing mix evenly between each breast.
In a shallow dish mix together the bread crumbs, seasoning salt (or white salt) pepper and Parmesan cheese; mix to combine.
Coat each chicken breast in flour, then dip in eggs, then coat with the bread crumb mixture to coat COMPLETELY.
Melt the butter with oil in a heavy skillet, then carefully brown the chicken breasts for about 5 minutes on each side.
Place in a buttered baking dish.
Bake uncovered for about 30-35 minutes in a 350\u00b0F oven or until the breasts are cooked through.