A fun and festive combination of chicken and crab.

Crab stuffed chicken tastes is the perfect blend of flavors and textures. The tender, juicy chicken breast provides a mild backdrop that enhances the sweet, succulent crab meat. The stuffing, mixed with breadcrumbs, cream cheese, and spices, adds a creamy, savory element that complements the crab’s natural sweetness. This combination creates a rich, satisfying taste experience. Additionally, the searing and baking process gives the chicken a delightful crust, while keeping the inside moist and flavorful. The harmonious fusion of land and sea flavors makes crab stuffed chicken an irresistible and gourmet delight.

Ingredients

• 4 boneless, skinless chicken breasts
• Parmesan cheese, salt and pepper to taste

For the Stuffing:

• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 tablespoon olive oil
• 1 cup lump crab meat, picked over for shells
• 1/2 cup breadcrumbs
• 1/4 cup mayonnaise
• 1/4 cup cream cheese
• 1 green onion, finely chopped
• 1/4 cup tomato, finely chopped, optional
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste

For the Sauce:

• 1 cup chicken broth
• 1/2 cup white wine
• 3 tablespoons butter
• 1 tablespoon all-purpose flour
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F.
2. Place chicken between 2 sheets of parchment paper or cling wrap and flatten with a mallet or rolling pin to 1/4 inch thickness.
3. Fold or slice chicken in half and stuff each chicken breast pocket with the crab stuffing mixture, pressing down gently to ensure it’s compact. You can use toothpicks to hold it together if desired.
4. In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side or until they develop a golden brown crust. Sprinkle lightly with parmesan cheese and little bits of crab meat before transferring to the oven.
5. Transfer the skillet to the preheated oven and bake for about 20-25 minutes or until the chicken is cooked through.
6. While the chicken is baking, prepare the sauce. In a saucepan, melt butter over medium heat. Add flour and whisk continuously for 1-2 minutes to make a roux. Gradually pour in the chicken broth and white wine, whisking constantly until the mixture thickens. Season with salt and pepper to taste.
7. Once the chicken is done baking, remove it from the oven and let it rest for a few minutes. Serve the stuffed chicken breasts drizzled with the sauce.

This is great with a side of asparagus and some crusty bread.