Cheesy Crabmeat Stuffed Chicken Breasts 
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.
Ingredients
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
Instructions
FOR THE STUFFING:
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Preheat oven to 375 degrees.
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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:
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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.
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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.
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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.
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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.
Recipe Video
Recipe Notes
- 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.
