Cheesy Crabmeat Stuffed Chicken Breasts
A gourmet but simple dinner or lunch dish.
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Servings: 4
Calories: 1272kcal
Equipment
- Sheet pan lined with parchment paper
- Pre-heated gas oven - 375 degrees
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:
- 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.
Video
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.
Nutrition
Calories: 1272kcal | Carbohydrates: 17g | Protein: 145g | Fat: 66g | Saturated Fat: 22g | Cholesterol: 439mg | Sodium: 3674mg | Potassium: 2059mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1228IU | Vitamin C: 16mg | Calcium: 660mg | Iron: 4mg