Elegant Crab Stuffed Chicken Breasts Recipes

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CHICKEN BREASTS STUFFED WITH CRABMEAT



Chicken Breasts Stuffed with Crabmeat image

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

3 ounces cream cheese, softened
2 tablespoons minced onion
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh dill
1 teaspoon minced garlic
⅛ 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

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



Crab-Stuffed Chicken Breasts image

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

4 tablespoons butter, divided
1/4 cup all-purpose flour
1 cup chicken broth
3/4 cup whole milk
1/4 cup chopped onion
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 can (4 ounces) mushroom stems and pieces, drained
1/3 cup crushed saltines (about 10 crackers)
2 tablespoons minced fresh parsley
1/2 teaspoon salt
Dash pepper
4 boneless skinless chicken breast halves (about 1 pound)
1 cup shredded Swiss cheese
1/2 teaspoon paprika
Hot cooked rice, optional

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.

CRAB STUFFED CHICKEN BREASTS



Crab Stuffed Chicken Breasts image

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

4 tablespoons butter, divided
¼ cup all-purpose flour
1 cup chicken broth
½ cup milk
¼ cup chopped onion
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
1 (4.5 ounce) can sliced mushrooms, drained
⅓ cup crushed saltine crackers
2 tablespoons minced fresh parsley
½ teaspoon salt
1 pinch ground black pepper
4 skinless, boneless chicken breast halves
1 cup shredded Swiss cheese
½ teaspoon paprika

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



Crab Stuffed Chicken Breasts image

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

2 ounces cream cheese (1/4th of an 8-ounce block, softened)
1 tablespoon mayonnaise
1 tablespoon minced onion (or scallion)
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh dill (or 1/2 teaspoon dried)
2 cloves garlic (minced)
1 teaspoon lemon zest
4 ounces lump crabmeat
Salt and freshly ground black pepper (to taste)
2 boneless skinless chicken breast halves
1/4 cup seasoned dry breadcrumbs
Cooking spray

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

ELEGANT CRAB-STUFFED CHICKEN BREASTS



Elegant Crab-Stuffed Chicken Breasts image

Mary Plummer of De Soto, Kansas sent us her recipe for an elegant rolled chicken dish stuffed with crabmeat and crunchy water chestnuts.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 12

6 boneless skinless chicken breast halves (5 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup canned crabmeat, drained, flaked and cartilage removed
1/4 cup sliced water chestnuts, drained and chopped
2 tablespoons dry bread crumbs
2 tablespoons reduced-fat mayonnaise
1 tablespoon minced fresh parsley
1 teaspoon Dijon mustard
6 teaspoons marinade for chicken,divided
2 green onions, thinly sliced, divided
3 slices reduced-fat Swiss cheese, divided

Steps:

  • Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. In a small bowl, combine the crab, water chestnuts, bread crumbs, mayonnaise, parsley, mustard, 2 teaspoons marinade for chicken and half of the onions. , Chop one cheese slice; stir into crab mixture. Spread over chicken; roll up and secure with toothpicks. , In a large nonstick skillet coated with cooking spray, brown chicken on all sides. Place seam side down in a shallow 3-qt. baking dish coated with cooking spray. Brush with remaining marinade for chicken., Bake, uncovered, at 350° for 25 minutes. Cut each remaining cheese slice into six strips; place two cheese strips over each chicken breast. Bake 5-10 minutes longer or until a thermometer reads 170°. Discard toothpicks. Sprinkle remaining onions over chicken.

Nutrition Facts : Calories 225 calories, Fat 7g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 469mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges

CRAB STUFFED CHICKEN BREASTS



Crab Stuffed Chicken Breasts image

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

4 chicken breast halves
8 ounces cream cheese (softened)
1 (1 1/4 ounce) package Lipton Recipe Secrets savory herb with garlic soup mix
8 ounces imitation crabmeat
2 eggs
3 tablespoons olive oil
1 cup flour
Italian breadcrumbs

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.

ELEGANT STUFFED CHICKEN BREAST



Elegant Stuffed Chicken Breast image

This is an easy recipe, simple to make - wonderful for the family and elegant enough to serve for company. You can prepare it ahead, just wait to sprinkle on the crumbs until just befor popping it in the oven. Panko crumbs are best but you may sub fresh bread crumbs. You may double this recipe. You will not need to double the soy/honey glaze as there will be enough to paint the breasts

Provided by Bergy

Categories     Cheese

Time 1h

Yield 2 serving(s)

Number Of Ingredients 11

2 garlic cloves, smashed
4 ounces frozen spinach, chopped, thawed and squeezed dry
1/4 teaspoon nutmeg (or a bit more)
1 teaspoon honey
2 tablespoons soy sauce
1/2 teaspoon chili flakes (or less)
1/4 teaspoon cornstarch
2 boneless skinless chicken breast halves
32 g Laughing Cow light swiss cheese (2 wedges)
pepper
4 tablespoons panko breadcrumbs or 4 tablespoons fresh breadcrumbs

Steps:

  • Preheat oven to 375°F.
  • After defrosting and squeezing the spinach add the garlic & nutmeg, mix well, set aside.
  • In a small sauce pan mix together the Soy, honey, chili flakes and cornstarch heat to boiling. Set aside to cool.
  • Cut a pocket in each of the chicken breasts and place a wedge of cheese in it, add 2 oz of the spinach mixture, Sprinkle with pepper. Close the breast and place the breast on a lightly oiled oven proof pan.
  • Paint the top of the breasts with the soy/honey glaze, do not bother to paint under the breasts.
  • Sprinkle with the Panko crumbs.
  • Bake in 375F oven for apprx 25 minutes or until golden and breasts are cooked through.

CRAB-STUFFED CHICKEN BREASTS



Crab-Stuffed Chicken Breasts image

Categories     Chicken     Sauté     Kid-Friendly     Crab     Summer     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 13

3 ounces cream cheese, room temperature
2 tablespoons minced onion
1 tablespoon minced fresh parsley
1 teaspoon minced fresh dill or 1/4 teaspoon dried dillweed
1 teaspoon minced garlic
1/8 teaspoon (scant) lemon-pepper
4 ounces crabmeat
4 boneless skinless chicken breast halves
All purpose flour
2 eggs, beaten to blend
3 cups fresh breadcrumbs (about 3 ounces)
2 tablespoons (1/4 stick) butter
2 tablespoons vegetable oil

Steps:

  • Combine first 6 ingredients in medium bowl. Add crab and mix in thoroughly. Season with salt and pepper. (Can be prepared 2 hours ahead. Cover and chill.)
  • Using small sharp knife, cut horizontally through center of each chicken breast, creating pocket. Fill each pocket with 1/4 of stuffing. Dip each chicken piece into flour, then eggs, then crumbs to coat, covering completely.
  • Melt butter with oil in heavy large skillet over medium heat. Add chicken breast halves to skillet and cook until golden brown and cooked through, about 10 minutes per side.

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