Crab Stuffed Chicken Breasts are elegant enough for a dinner party yet easy enough for a weeknight! This easy recipe is the perfect date night dinner for two!
The busy Labor Day holiday weekend is approaching and there’s nothing better than celebrating with lots of family and friends. However, a holiday weekend can get very busy!
If you and your loved one are like my husband and me, you like to set aside some time over a holiday 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.
Tips for buying crab:
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, not environmentally friendly or use unfair labor practices. 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.
How to make Crab Stuffed Chicken Breasts:
- You’ll need to cut the chicken breasts to form a pocket for the filling. If you have time, partially freeze the chicken; it’s much easier to cut the pocket.
- The filling comes together quickly. To make ahead, stuff the chicken ahead of time and refrigerate covered up to 24 hours.
- Secure the filling with toothpicks.
- The best way to determine whether a protein (especially chicken) is thoroughly cooked is with a good meat thermometer. Keep in mind that because the filling is in contact with chicken, it too, must be cooked to a safe temperature of 165 degrees.
More great elegant chicken recipes you’ll love:
- Marry Me Chicken for Two
- Chicken with 40 Cloves of Garlic
- Chicken Asparagus Divan
- Chicken Meatballs Marsala with Baked Parmesan Polenta
- Chicken Scallopini with Roasted Vegetable Ratatouille
- Chicken Spinach and Artichoke Puff Pastry Parcels
- Bruschetta Chicken with Zucchini Noodles
- Pesto and Goat Cheese-Stuffed Chicken with Roma Tomatoes
Serve Crab Stuffed Chicken Breasts with:
- Rice pilaf
- Roasted Green Beans with Tomato Caper Relish
- Roasted Asparagus with Goat Cheese and Walnut Lemon Gremolata
- Asparagus Cordon Bleu
- Roasted Brussels Sprouts with Brown Butter and Almonds
- Spring Vegetable Risotto
Crab Stuffed Chicken Breasts
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- 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 chopped fresh dill - or 1/2 teaspoon dried
- 2 cloves garlic - minced
- 1 teaspoon lemon zest
- 4 ounces lump crabmeat
- Salt and freshly ground black pepper - to taste
- 2 boneless skinless chicken breast halves
- 1/4 cup seasoned dry breadcrumbs
- 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.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.