Crab Stuffed Chicken Breast
Crab stuffed chicken breasts offer a rich combination of tender poultry, creamy crabmeat, and flavorful seasonings, perfect for elegant dinners or special occasions.
Ingredients
- 6 (3 oz.) chicken breasts, skinned and boned ⓘ
- 3 Tbsp. low calorie mayonnaise ⓘ
- 1/4 tsp. salt ⓘ
- 1/8 tsp. white pepper ⓘ
- 1/4 tsp. seafood seasoning
- 1 lb. Maryland crabmeat, cartilage removed ⓘ
- 3 (1/2 oz.) slices Swiss cheese, cut in half ⓘ
- 3 (1/2 oz.) slices boiled ham, cut in half ⓘ
- 2/3 cup flour ⓘ
- 1 egg
- 1 cup water ⓘ
- 1/2 cup bread crumbs ⓘ
- 1/2 tsp. pepper ⓘ
- 1/2 tsp. paprika ⓘ
- 1 Tbsp. parsley ⓘ
Instructions
- Mix bread crumbs with pepper, paprika, parsley, and oil in a bowl.
- Prepare the crab stuffing by combining Maryland crabmeat, mayonnaise, salt, white pepper, and seafood seasoning.
- Cut each chicken breast to create a pocket for stuffing.
- Fill each chicken breast pocket with crab mixture, then layer with Swiss cheese slices and boiled ham slices.
- Dip stuffed chicken breasts into the egg-water mixture, then coat with the seasoned bread crumbs mixture.
- Heat oil in a skillet over medium heat.
- Brown the stuffed chicken breasts on all sides until golden.
- Transfer to an oven-safe dish and bake at 375°F (190°C) for about 20-25 minutes, until cooked through.
Tips & Substitutions
For a lighter version, consider using Greek yogurt instead of low calorie mayonnaise. You can also substitute the crabmeat with shredded cooked chicken or shrimp if preferred. Ensure the chicken breasts are pounded evenly for quicker cooking. To enhance flavor, add a squeeze of lemon juice to the crab mixture or serve with a side of Oven Rice Dressing for a complete meal.
Serving Suggestions
Serve the crab stuffed chicken breasts alongside a fresh green salad or steamed vegetables for a balanced meal. A light white wine, such as Sauvignon Blanc, pairs beautifully with this dish. For an additional side, consider whipped potatoes or a grain-based salad to complement the flavors.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken breasts in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. Avoid the microwave, as it can make the chicken rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Crab Stuffed Chicken Breast contains roughly 1657 calories, with 32g protein, 89g carbohydrates, and 137g fat. It is an excellent source of iron (130% of the Daily Value), dietary fiber (97% of the Daily Value), and protein (65% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1464mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the chicken and stuff it with the crab mixture a day in advance. Just cover and refrigerate until ready to cook. This allows the flavors to meld beautifully. When ready to bake, allow the chicken to come to room temperature before cooking.
What can I substitute for crabmeat?
If you can't find crabmeat or prefer a different protein, shredded cooked chicken or sautéed shrimp can be great alternatives. You can also use canned tuna, but drain it well and consider adding extra seasoning to enhance the flavor.
How do I know when the chicken is cooked through?
The safest way to check is by using a meat thermometer. The internal temperature should reach 165°F (75°C). Alternatively, you can cut into the thickest part of the chicken; the juices should run clear and the meat should no longer be pink.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).