Crab Stuffed Chicken Breast With White Wine Sauce Recipe – Cameron's Seafood

Ingredients

• ½ lb Cameron’s Lump Maryland Crab Meat
• 3 large boneless, skinless chicken breasts
• 4 oz cream cheese
• 5 tbsp butter
• 1 clove garlic, minced
• ¼ tsp dried dill
• ¼ tsp dried basil
• ½ tsp dried parsley
• ¼ tsp dried thyme
• 3/4 tsp salt
• 3/4 tsp black pepper
• 1 cup flour
• 2 eggs
• 1¼ cups panko bread crumbs or Italian style bread crumbs
• ¼ cup white wine
• 1 cup heavy cream
• ½ cup fresh Parmigiano-Reggiano cheese, grated