Crab Stuffed Chicken Breasts
If you’re craving something a little special without a lot of fuss, these Crab-Stuffed Chicken Breasts deliver. Boneless chicken, a flavorful crab filling, and simple ingredients come together for a dinner that feels like a treat but is easy enough for a weeknight.
Servings: 2
Ingredients
- 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
Instructions
- 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.
Notes
TIPS:
- All crab is wild-caught, but I recommend U.S.-sourced crab for responsible harvesting and labor practices.
- Partially freeze the chicken breasts first—it makes cutting a clean pocket much easier.
- Stuff the chicken up to 24 hours ahead and refrigerate, covered. Wait to bread until just before baking to prevent sogginess.
- Use a meat thermometer. The chicken and filling must reach 165°F for safe cooking.
- Can be prepped and filled 1 day ahead.
- Fill chicken breasts, secure with toothpicks, and refrigerate until ready to bake.
- Don't dredge in the breadcrumbs until ready to bake so they don't get soggy.
- Let it sit at room temperature while the oven preheats, and add additional baking time if necessary.
Nutrition
Serving: 1 | Calories: 381kcal | Carbohydrates: 13g | Protein: 38g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 840mg | Potassium: 623mg | Fiber: 1g | Sugar: 2g | Vitamin A: 446IU | Vitamin C: 8mg | Calcium: 93mg | Iron: 2mg