A delightful dish combining tender chicken breasts with a creamy crab filling, perfect for a special dinner.
In a mixing bowl, combine the softened cream cheese, lump crabmeat, garlic powder, and onion powder until well mixed.
Ensure the cream cheese is softened to make mixing easier and achieve a smooth filling.
Using a knife, carefully cut a pocket into the side of each chicken breast without cutting through.
Lay the chicken breast flat and press down gently to stabilize it while cutting the pocket.
Stuff each chicken breast pocket with the crab mixture and secure the opening with toothpicks.
Avoid overstuffing to prevent the filling from spilling out during cooking.
Dredge each stuffed chicken breast in flour, then dip in beaten eggs, and coat with breadcrumbs.
Press the breadcrumbs gently onto the chicken to ensure an even coating.
Heat olive oil and butter in a skillet over medium-high heat. Sear the chicken breasts until golden brown on both sides.
Don't overcrowd the skillet; cook in batches if necessary to maintain the heat.
Transfer the seared chicken breasts to a baking dish and bake in a preheated oven at 350°F for 15 minutes or until fully cooked.
Use a meat thermometer to ensure the internal temperature reaches 165°F for safe consumption.
Serve the crab-stuffed chicken breasts warm, garnished with fresh herbs if desired.
Pair with a side of steamed vegetables or a light salad for a complete meal.
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