Crab Stuffed Chicken Breasts
This recipe for crab stuffed chicken breasts is super easy and the results are more than fabulous. Serve crab stuffed chicken breasts for dinner with a side of corn with a baked potato and side salad with fresh vegetables. As with most of the recipes on here, you can even substitute the Dungeness Crab with Blue Crab, Snow Crab, or King Crab depending on your preference and availabity of crab in your region. Crab Meat is also available at your local grocery store in the seafood aisle, normally sold as canned crab meat or packaged cooked crab meat.
Crab Stuffed Chicken Breasts
INGREDIENTS
5 ounces fresh Dungeness crabmeat
4 skinless, boneless chicken breasts
3 ounces cream cheese, softened
2 tablespoons minced onion
2 eggs, beaten
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh dill
1 teaspoon fresh minced garlic
Pinch of Salt
1/8 teaspoon lemon pepper
1 cup all-purpose flour
3 cups Kellogg’s Corn Flakes crumb mixture (next to the bread crumbs in the grocery aisle)
DIRECTIONS
In a medium bowl combine the lemon pepper, garlic, dill, parsley, dash of salt, and onion. Add the soften creamed chease and mix thoroughly. Gently add the crabmeat and stir until combined. Next you want to cover the bowl with plastic wrap and place in the refrigerator to chill for about 2 hours.
Take the chicken breasts (make sure they are de-thawed) and cut a pocket in each chicken breast half. Divide the crab stuffing amongst the chicken breasts and add crab to each pocket. Dip the chicken pieces into the flour, beaten eggs and then the corn flake crumbs to so that they are coated. Coat the chicken breasts completely with the crumbs.
Place the chicken breasts on a baking sheet and bake for 35-40 minutes at 374 degrees until golden brown and cooked through. The juices will run clear when the chicken is done.
Tags: cooking crab