CRAB STUFFED CHICKEN BREASTS
Crab Stuffed Chicken Breasts are elegant enough for a dinner party yet easy enough for a weeknight! A perfect date night dinner for two!
Provided by By: Carol | From A Chef's Kitchen
Categories Chicken and Turkey
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Combine first 7 ingredients in a small bowl. Gently fold in crab. Season to taste with salt and black pepper.
- Cut horizontally through the center of each chicken breast, creating a pocket, being careful not to cut all the way through at any point.
- Fill each pocket with equal amounts of the stuffing. Secure with toothpicks.
- Dredge each piece of chicken in the breadcrumbs and place on a baking sheet. (Can be prepared to this point up to 4 hours ahead. Cover and chill.)
- Spray the breadcrumbs with cooking spray to moisten.
- Bake for 22 to 25 minutes or until cooked through to 165 degrees in the center of the filling.
- Remove toothpicks and serve.
Nutrition Facts : ServingSize 1, Calories 381 kcal, Carbohydrate 13 g, Protein 38 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 130 mg, Sodium 840 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 9 g
CHICKEN BREASTS STUFFED WITH CRABMEAT
A cream cheese and crab stuffing in breaded, sauteed chicken breasts. An ocean of pleasurable taste sensations!
Provided by MARBALET
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Yield 4
Number Of Ingredients 13
Steps:
- In a medium bowl combine the cream cheese, onion, parsley, dill, garlic and lemon pepper. Add crabmeat and mix thoroughly. Season with salt and pepper to taste. Cover and chill in refrigerator (can be prepared 2 hours ahead).
- Using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket. Fill each pocket with 1/4 of the crab stuffing. Then dip each chicken piece into flour, eggs and finally bread crumbs to coat. Cover completely.
- In a large skillet melt butter or margarine with oil over medium heat. Add filled, breaded chicken breast halves to skillet and saute until golden brown and cooked through (juices run clear), about 10 minutes each side. Remove from skillet, drain on paper towels and serve.
Nutrition Facts : Calories 569.2 calories, Carbohydrate 41.9 g, Cholesterol 216.6 mg, Fat 25.4 g, Fiber 1.7 g, Protein 42.7 g, SaturatedFat 10.7 g, Sodium 543.9 mg, Sugar 2.9 g
CRAB STUFFED CHICKEN BREASTS
I got the idea for this recipe when my husband was told no more "Red" meat for a while by our doctor. I became creative in coming up with different chicken dishes and this one came from a dip I made a few years ago. Try this recipe, you will not be disappointed!
Provided by Chippie1
Categories Crab
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Chop up Crab meat.
- Combine crab meat, cream cheese and soup mix together with a hand mixer.
- Set aside.
- Make a pocket in each chicken breast.
- This is done by slicing horizontally, but do not cut all the way through.
- Stuff each breast with the crab mixture.
- Coat each breast in flour, then egg, and finally bread crumbs.
- (Sometimes I add a little parmesan cheese to the bread crumbs for additional flavor) In a nonstick frying pan, heat up the olive oil and fry breast until golden brown.
- Place breasts in an oven safe dish and bake for 30 minutes.
- Allow to rest for 5 minutes and DIG IN!
- I usually serve spaghetti noddles tossed with GARLIC!
- and olive oil for a quick side dish.
- Not a very light entrée, but my husband and I cheat the healthy eating once in a while.
CRAB STUFFED CHICKEN BREASTS
Chicken breasts rolled up with a crabmeat and mushroom mixture, topped with a white sauce and baked. I got this recipe from a friend and my family loves it. It's easy to make and can be served with potatoes or rice.
Provided by Christy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- To Make White Sauce: Melt 3 tablespoons of the butter in a medium saucepan. Stir in flour until smooth, then gradually stir in broth and milk. Bring all to a boil; boil, stirring, for about 2 minutes. Remove from heat and set aside.
- In a large skillet melt remaining 1 tablespoon butter and saute onion over medium heat until tender. Add crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the prepared white sauce. Heat through.
- Preheat oven to 350 degrees F (175 degrees C).
- Pound chicken breasts to 1/4 inch thickness. Spoon about 1/4 of the crab mixture onto the edge of each chicken breast; roll up and secure with toothpicks. Place chicken rolls in a lightly greased 9x13 inch baking dish, then top with remaining white sauce.
- Cover dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika and bake, uncovered, for another 5 minutes or until cheese is melted and bubbly. Remove toothpicks and serve.
Nutrition Facts : Calories 477.9 calories, Carbohydrate 16.4 g, Cholesterol 164.3 mg, Fat 23.2 g, Fiber 1.5 g, Protein 49.2 g, SaturatedFat 13.3 g, Sodium 1244.4 mg, Sugar 3.1 g
CRAB-STUFFED CHICKEN BREASTS
Meet the Cook: Busy as an active-duty member of the Coast Guard and the mother of a 7-year-old son, I prepare this elegant dish for guests and special occasions. The sauce is so versatile, though, I've used it on pork chops and baked potatoes, too. -Therese Bechtel, Montgomery Village, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a saucepan, melt 3 tablespoons butter. Stir in flour until smooth. Gradually stir in broth and milk. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; set aside. , In a skillet, saute onion in remaining butter until tender. Add the crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the white sauce; heat through. , Flatten chicken to 1/4-in. thickness. Spoon about 1/2 cup of the crab mixture on each chicken breast. Roll up and secure with a toothpick. , Place in a greased 9-in. square baking dish. Top with remaining white sauce. Cover and bake at 350° for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika. Bake, uncovered, 5 minutes longer or until cheese is melted. Remove toothpicks. Serve with rice if desired.
Nutrition Facts : Calories 368 calories, Fat 22g fat (13g saturated fat), Cholesterol 115mg cholesterol, Sodium 1061mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein.
CHICKEN STUFFED WITH CRAB (PINAG-ISANG MANOK)
This was given to me by a Filipina I worked with (she is an excellent cook!). Coconut milk and cream can be found in Asian markets. DO NOT USE sweetened coconut cream.
Provided by Mikekey *
Categories Chicken
Time 2h
Number Of Ingredients 22
Steps:
- 1. Flatten chicken breasts between 2 sheets of waxed paper. Marinate in wine for 1 hour.
- 2. To prepare filling, saute garlic in oil. Add onion and cook until translucent, then add the crab meat, mushrooms, sage, pepper, salt and peppers. Saute until mushrooms are soft.
- 3. Remove chicken from wine. Pat dry.
- 4. Place filling on one side of chicken breast, then roll. Tie with string.
- 5. Heat butter in Dutch oven and brown chicken breasts on both sides.
- 6. Add coconut MILK and ginger. Simmer a few minutes.
- 7. Dissolve bouillon cube in coconut CREAM and pour into pan with half and half. Simmer until chicken is tender, turning occasionally, about 30 minutes. Remove chicken. Set aside and keep warm.
- 8. Stir cornstarch into water until dissolved. Let the sauce simmer and add cornstarch mixture to thicken.
- 9. Remove string and slice chicken rolls and pour sauce over to serve.
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