3 oz. cream cheese, room temperature
2 tbsp. minced onion
1 tbsp. minced fresh parsley
1 tsp. minced fresh dill or 1/4 tsp dried dill weed
1 tsp. minced minced garlic
1/8 tsp. (scant) lemon-pepper
4 oz. Dungeness crabmeat
4 boneless skinless chicken breast halves
All purpose flour
2 eggs, beaten to blend
3 c. fresh breadcrumbs (about 3 oz.)
2 tbsp. (1/4 stick) butter
2 tbsp. vegetable oil

Combine first 6 ingredients in medium bowl. Add crab and mix in thoroughly. Season with salt and pepper. (Can be prepared 2 hours ahead.) Cover and chill.

Using small sharp knife, cut horizontally through center of each chicken breast, creating pocket. Fill each pocket with 1/4 of stuffing. Dip each chicken piece into flour, then eggs, then crumbs to coat, covering completely.

Melt butter with oil in heavy large skillet over medium heat. Add chicken breast halves to skillet and cook until golden brown and cooked through, about 10 minutes per side.

Makes 4 servings.