Crab Stuffed Chicken Breasts are elegant enough for a dinner party yet easy enough for a weeknight! A 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 four 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.
Serve Crab Stuffed Chicken Breasts with rice pilaf or orzo and your favorite seasonal green vegetable and simply enjoy each other’s company!
For more great date night dinners, check out my other lovely dinners for two: Date Night Dinners
Helpful tools and equipment to make Crab Stuffed Chicken Breasts (Affiliate Links)
- 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 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.
MAKE AHEAD: Fill chicken breasts, secure with toothpicks and coat with breadcrumbs. Refrigerate up to 4 hours.
Amount Per Serving Calories 460 Total Fat 21g Saturated Fat 8g Trans Fat 0g Unsaturated Fat 10g Cholesterol 189mg Sodium 838mg Carbohydrates 15g Net Carbohydrates 0g Fiber 1g Sugar 3g Sugar Alcohols 0g Protein 52g