Crab Stuffed Chicken Breasts are easy enough for a weeknight yet elegant enough for a dinner party.
The busy Labor Day holiday weekend is approaching and there’s nothing better than celebrating with lots of family and friends. The weekend can get very busy!However, if you and your loved one are like my husband and me, you like to set aside some time over holidays for a nice dinner with just the two of you.
However, if you and your loved one are like my husband and me, you like to set aside some time over holidays for a nice dinner with just the two of you.
My crab stuffed chicken breasts are perfect for a holiday or special occasion, yet easy enough for any night of the week. The delicious filling comes together quickly. Stuff the chicken ahead of time and refrigerate covered up to four hours.
I try to be careful about where my fish and seafood come from when I purchase it personally and for my clients. A good resource to consult about how crab is sourced is seafoodwatch.org from the Monterey Bay Aquarium Seafood Watch program. Although all the crab sold worldwide is wild-caught, I prefer to stick with crab that comes from U. S. waters. In some parts of the world, the crab is caught in ways that are illegal or not environmentally friendly. I also avoid any product labeled “imitation crab,” which is usually Alaskan pollack.
The same goes for chicken—I purchase free-range organic or at the very least, all-natural hormone and antibiotic-free chicken.
The best way to determine whether a protein (especially chicken) is thoroughly cooked is with a good meat thermometer. Because the filling is in contact with chicken, it too must be cooked to the safe temperature of 165 degrees.
Serve this dish with rice pilaf or orzo and your favorite seasonal green vegetable and enjoy each other’s company!
2 ounces cream cheese (1/4th of an 8-ounce block), softened
1 tablespoon mayonnaise
1 tablespoon minced onion or scallion
2 teaspoons chopped fresh parsley
1 teaspoon (scant) chopped fresh dill (or 1/2 teaspoon dried)
2 cloves garlic, minced
1 teaspoon lemon zest
4 ounces lump crabmeat
salt and black pepper, to taste
2 boneless skinless chicken breast halves
1/4 cup seasoned dry breadcrumbs
non-stick cooking spray
Preheat oven to 375 degrees.
Combine first 7 ingredients in a small bowl. Gently fold in crab. Season to taste with salt and black pepper.
Cut horizontally through the center of each chicken breast, creating a pocket, being careful not to cut all the way through at any point.
Fill each pocket with equal amounts of the stuffing. Secure with toothpicks. Dredge each piece of chicken in the breadcrumbs and place on a baking sheet. (Can be prepared to this point up to 4 hours ahead. Cover and chill.) Spray the breadcrumbs with cooking spray to moisten.
Bake for 22 to 25 minutes or until cooked through to 165 degrees in the center of the filling. Remove toothpicks and serve.