This fancy Cheesy Crabmeat Stuffed Chicken Breast is now a new favorite in the family. As gourmet as it sounds it is super simple to make. The first time I made this recipe was right after a road trip from Philadelphia and Washington, DC. I had not eaten home cooked food for several days and was tired after the nearly seven hours drive back to New York. I was definitely craving for a well-seasoned meal, but I did want something simple and easy. And my son had not eaten a home cooked meal in just about four weeks – my trip was to pick him up from camp and we did some college shopping.
For this recipe I used the bone-in and skin-on chicken breasts as it adds more flavor to the dish. I used the jumbo lump crabmeat and fresh mozzarella cheese. For color and more flavor I added an optional wilted cherry tomatoes in garlic and olive oil. And I also added a maple syrup roasted baby carrots to make it an amazing meal. This entire meal was a hit. This will be on the menu next time I have guests. Enjoy!
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Cheesy Crabmeat Stuffed Chicken Breasts
A gourmet but simple dinner or lunch dish.
FOR THE STUFFING:
- 1 pound crabmeat (1 can jumbo lump) picked over to remove any small shells.
- 1 pound fresh mozzarella cheese shredded or roughly chopped
- 2 cloves garlic minced
- 2 scallions chopped
- 1 shallot finely diced
- 1/2 cup basil (Chiffonade – cut into strips)
- 1/2 cup mayonnaise
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon smoked paprika
FOR THE CHICKEN:
- 4 pounds chicken breasts (4 half sized bone-in, skin-on breasts)
- 2 teaspoons sea salt
- 1/2 teaspoon black pepper freshly ground
- 2 tablespoon extra virgin olive oil
- 1/2 cup all purpose flour
FOR THE STUFFING:
Preheat oven to 375 degrees.
In a bowl, add the crabmeat, add mayonnaise, shallots, scallions, basil, garlic, mozzarella, salt, black pepper and paprika. Use a spoon or fork to combine. Set aside.
Notes: I combine the salt, pepper and paprika before adding it to the stuffing. The basil is chiffonade (cut in strips) right before adding it to the stuffing.
FOR THE CHICKEN:
Rinse the chicken breasts and pat thoroughly dry using paper towel. Use a sharp knife to cut a pocket in the thicker sides of the chicken breasts. Cut two scores on the top of the chicken breasts. Season the breast with the salt, paprika and black pepper.
Add the flour to a plate. Lightly dust the chicken breasts in the flour. Use a spoon to add stuffing inside the pocket of each breast and inside the scored sections of the breasts.
Line a half sheet pan with parchment paper. Lightly oil with some of the olive oil. Please the chicken breasts on the sheet pan. Use 1 to 1-1/2 tablespoon olive oil to drizzle on top of the breasts.
Bake in the preheated oven for 35 to 40 minutes until the cheese are melted and the chicken breasts are lightly brown.
Notes: I baked the stuffed breasts to a 170 degree internal temperature when tested with a meat thermometer at the thickest part of the breast.
- Using skinless and boneless is optional. I used the bone-in and skin-on breasts for more flavor.
- While the recipe says it serve four people, if you have an average or small eater, you can get 6 to 8 servings. (my son and I ate our leftovers on day 2 and it was even more tasty).
- Either one of the above two options will reduce the stated calories.