Saturday, July 21
Crabmeat Stuffed Chicken Breast
If you have ever just wanted to splurge, needed to impress a specific guest, wanted a romantic meal to make, or just wanted a little pizazz in your dinner-this is the way to go. Crabmeat stuffed chicken is extremely easy to make, looks great on a plate, and tastes even better!
Adding crabmeat stuffing to the center of each breast, will give you a rich and filling meal. I recommend making one beast per person, unless your breasts are tiny.
This will serve 4
Full time: 1 hour
You will need:
4 boneless, skinless chicken breasts
2 eggs, beaten
6oz crabmeat, large chunks (can substitute imitation crabmeat if desired)
4oz cream cheese, softened
1 cup Italian seasoned bread crumbs
1 cup flour
2 tbsp dried parsley
2 tbsp olive oil
2 tbsp butter
1 1/2 tbsp garlic powder
1 tbsp onion powder
1/2 tbsp salt
1/2 tbsp white pepper
Let us begin:
Get a breading station ready to go. To do this place the flour in a bowl it plate, next place the eggs in a second bowl, lastly place the breadcrumbs in a bowl or plate. Have these three next to each other.
Preheat oven to 350
In a medium bowl stir cream cheese until smooth.
Blend in spices.
Gently fold in crabmeat and set aside.
Take your chicken breast and carefully using a thin sharp knife cut a slit into the plump side of the breast.
Run the knife down 2/3 of the length and at minimum 1/2 way into side to create an opening.
You should be be to open this up slightly, just make sure not to cut it wide open (butterfly the breast).
Take crab mixture and divide evenly into four.
Stuff on division into the pocket in the chicken.
Close the chicken carefully, you want to cover it not squeeze it out.
Take stuffed breast and roll in flour to fully coat.
Now roll floured breast into egg, making sure it gets fully covered.
Roll egg covered breast in seasoned breadcrumbs and make sure to fully coat.
Get a cast iron or heavy sauté pan, heated over medium-high heat.
Add butter and olive oil into warmed pan.
Place breaded chicken breasts into pan and sear off 5-8 minutes.
Carefully flip over breast and cook additional 5-8 minutes.
Once both sides are seared off, transfer to oven and cook 20-30 Minutes or until chicken reaches 180'.
Serve alongside a nice fresh vegetable and enjoy!