Well Becky..here's another one that isn't it..lol...It looks like a pretty simple recipe..
The stuffing here does only have 6 ingredients but it has outside breading on the chicken and cooked on the stove...I'm sure you could just use the stuffing recipe if you like it and bake it in the same way you did your other recipe...Anyways..thought you might want to take a look and see if it is similar..Take Care!

Crab-Stuffed Chicken Breasts 3 ounces cream cheese -- room temperature
2 tablespoons minced onion
1 tablespoon minced fresh parsley
1 teaspoon minced fresh dill or 1/4 teaspoon dried
-- dillweed
1 teaspoon minced garlic
1/8 teaspoon lemon-pepper -- (scant)
4 ounces crabmeat
4 boneless skinless chicken breast halves
All purpose flour
2 eggs -- beaten to blend
3 cups fresh breadcrumbs -- (about 3 ounces)
2 tablespoons butter -- (1/4 stick)
2 tablespoons 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.

Serves 4.

Bon Appetit August 1992