Crab-stuffed chicken breast recipe?
colormecolorado
I would like to take boneless, skinless chicken breast, roll it, and stuff it with some kind of cheese and crab meat filling. I think it sounds delicious, but I can’t find any recipes like that and I’m a little afraid to simply experiment. What kinds of cheeses/ingredients would you recommend for the stuffing? Thanks!
I would like to take boneless, skinless chicken breast, roll it, and stuff it with some kind of cheese and crab meat filling. I think it sounds delicious, but I can’t find any recipes like that and I’m a little afraid to simply experiment. What kinds of cheeses/ingredients would you recommend for the stuffing? Thanks!
October 23rd, 2008 at 10:19 am
What I usually do is get some light cream cheese, mix in a packet of Good Seasons dressing some grated parmesan cheese spread it on a chicken breast and fold over and fasten with a toothpick, bake sometimes I bread the chicken put some tomato sauce over top like a stuffed chicken parm, I’ve also mixed taco seasoning, cilantro mexican spices in with the cream cheese and poured salsa over top, I’m guessing with the crab cheese mixture you could also use the cream cheese and mix in the crabmeat and some cheese and do the same thing or mix the crabmeat with just a normal type of cheese not use the cream cheese.
Let me know how it turnes me out!
October 24th, 2008 at 9:12 am
Crab stuffed Chicken Breast
Ingredients:
6 boneless, skinless chicken breast halves
4 ounces canned crab meat, drained, shredded and cartilage removed
1/4 cup dry fine bread crumbs
1/4 cup Cheddar or Swiss cheese
2 tablespoons finely chopped red bell pepper
3 tablespoons white wine
Salt
Pepper
Low-fat chicken bouillon cube
1/2 cup boiling water
1 bay leaf
3 tablespoons chopped fresh parsley
1 teaspoon cornstarch
1 tablespoon white wine
Directions:
Flatten chicken between 2 sheets of plastic wrap to 1/4 inch, using flat side of mallet or rolling pin.
Combine crab meat, crumbs, cheese and red pepper to make stuffing.
Drizzle 3 tablespoons white wine over chicken to moisten. Put 1/4 cup stuffing in middle of each piece and roll up starting on shorter side, tucking in sides to enclose stuffing. Fasten with wooden picks or tie with butchers twine. Sprinkle rolls with salt and pepper. Place in un-greased 2-quart casserole dish.
Dissolve partial bouillon cube in boiling water in small cup. Pour broth into casserole dish. Add bay leaf and sprinkle parsley over rolls.
Bake, covered, in 350 degree F (175 degree C) oven for 45 minutes.
Remove rolls to platter. Reserve liquid but discard bay leaf. Heat reserved liquid on stove.
Combine cornstarch and 1 tablespoon white wine in small cup. Slowly whisk into reserved liquid. Boil until slightly thickened. Remove wooden picks from rolls and pour sauce over to serve.
4 WW points
Another Crab stuffed Chicken Breat
Ingredients
Amount Ingredient Preparation
6 each chicken breast halves, boneless and skinless boneless, skinless
3 slices boiled ham cut in half
3 tablespoons mayonnaise
1 x flour, all-purpose
1 x salt
1 cup dorure
1 x white pepper ground
1/2 cup bread crumbs
1/4 teaspoon seafood seasoning
1 tablespoon parsley leaves chopped
12 ounces crab meat
2 tablespoons vegetable oil for cooking
6 slices gruyere cheese
Directions
Preheat the oven to 400 degrees F.
Pound the chicken breasts between 2 sheets of waxed paper
until very thin.
Mix the mayonnaise, seasonings and crabmeat.
Mound the crabmeat on the end of each chicken breast.
Roll each breast up around the filling.
Prick each breast to seal.
Roll the breasts in flour.
Dip each in the dorure.
Mix the parsley with the bread crumbs.
Roll the breasts in the bread crumbs.
Heat the oil in a skillet.
Brown the breasts all over.
Arrange the breasts on a lightly greased cookie sheet.
Bake for 10 to 15 minutes.
Serve hot.
October 25th, 2008 at 12:37 pm
Here is a link to several recipes for you.
October 27th, 2008 at 8:55 am
1 pound can of crab meat
2 shallots minces
1/2 red pepper minced
1/2 jalapeno seeded and veins removed minced
juice and zest of 1 lemon
1/2 cup mayo
enough panco to firm
combine and stuff
makes great crab cakes as well
October 27th, 2008 at 1:27 pm
Crab meat stuffing
1 1/2 cup chopped celery with leaves
3/4 cup finely chopped onion
3/4 cup butter
9 cups soft bread cubes
1tsp. salt
1/2 tsp. ground sage
1/2 tsp. dried thyme leaves
1/4 tsp. pepper
16oz. crab meat
sauce:1 tb. butter
1 tb. flour
1/4 tsp salt
1/8 tsp. pepper
1 cup milk
stuff chicken with stuffing mixture and pour white sauce over chicken and bake at 350 for 45 minutes, sprinkle cheese on the last 10 minutes of cooking
October 29th, 2008 at 6:11 pm
This was the very first recipe I made from an Online site. I was really nervous but it turned out wonderfully and my husband raves about it all the time.
Chicken Breasts Stuffed with Crabmeat
INGREDIENTS
3 ounces cream cheese, softened
2 tablespoons minced onion
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh dill
1 teaspoon minced garlic
1/8 teaspoon lemon pepper
4 ounces fresh Dungeness crabmeat
4 skinless, boneless chicken breasts
1 cup all-purpose flour
2 eggs, beaten
3 cups fresh bread crumbs
2 tablespoons butter
2 tablespoons vegetable oil
DIRECTIONS
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.
October 31st, 2008 at 5:53 am
CRAB - STUFFED CHICKEN BREASTS
4 chicken breasts, boned, skinned and pounded
1/4 c. onion, chopped
2 tbsp. white wine
2 tbsp. butter
5 oz. flaked crabmeat, drained
1/2 c. stuffing mix
1/4 c. celery, chopped
Cook onion and celery in butter. Add wine and crab and toss. Add stuffing mix and mix well. Sprinkle salt and pepper on chicken. Divide stuffing between chicken breasts; roll and secure.
Coat with 2 teaspoons flour mixed with 1/2 teaspoon paprika. Place in 11×7 pan. Drizzle with 2 tablespoons melted butter. Bake, uncovered, at 375 degrees for 1 hour. Serve with Hollandaise sauce.
November 3rd, 2008 at 2:26 am
Well, I don’t know where you’re from, you might be thinking of Chicken Chesapeake which is famous here in Maryland. It’s basically broiled or grilled chicken topped with Crab Imperial– no cheese. Traditional Maryland style crab recipes really don’t use very much cheese.
Crab Imperial
     2 pounds Maryland backfin crabmeat
     1/2 cup mayonnaise
     2 teaspoons chopped pimento
     1 teaspoon Worcestershire sauce
     1 teaspoon salt
     1 teaspoon of Old Bay
     8 tablespoons mayonnaise
     paprika for garnish
Mix all this together then top on grilled chicken breast and bake until bubbly.