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. 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.
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.
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.
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 the safe temperature of 165 degrees.
Serve this dish with rice pilaf or orzo and your favorite seasonal green vegetable and simply enjoy each other’s company!
Thank you, hope you enjoy and please share this From A Chef’s Kitchen reader favorite!