Crab Stuffed Chicken Breasts

Crab Stuffed Chicken Breasts are elegant enough for a dinner party yet easy enough for a weeknight! A perfect date night dinner for two!

Course Chicken and Turkey

Cuisine American

Diet Diabetic, Gluten Free

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Servings

Calories 381

Author Carol | From A Chef's Kitchen

Equipment

Ingredients

2 ounces cream cheese ¼th 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 ½ 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
¼ 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

MAKE AHEAD: Can be prepped and filled 1 day ahead. Fill chicken breasts, secure with toothpicks and coat with breadcrumbs. Refrigerate until ready to bake. Let sit at room temperature while the oven preheats and add additional baking time if necessary.

Nutrition