Best 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

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.

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

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.

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

A friend made this for me when he found out that I love crab. It was very good and I asked for the recipe. I usually serve this with rice and green beans.

Provided by Eldeevee

Categories     Chicken Breast

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 16

8 boneless skinless chicken breasts
3 tablespoons butter
1/4 cup flour
3/4 cup milk
3/4 cup chicken broth
1/3 cup dry white wine
1/4 cup onion, chopped
1 tablespoon butter
1 (7 1/2 ounce) can crabmeat, drained and flaked
1 (4 ounce) can mushrooms, drained and chopped (I always use fresh mushrooms)
10 saltine crackers, coarsely crumbled
2 tablespoons parsley, chopped
1/2 teaspoon salt
1 dash pepper
1 cup swiss cheese, shredded
1/2 teaspoon paprika

Steps:

  • Pound chicken to about 1/8" thick between 2 pieces of waxed paper.
  • In a saucepan, melt 3 tbsp of butter; blend in flour. Add milk, chicken broth, and wine all at once; cook and stir until thickened and bubbly. Set aside.
  • In skillet cook onion in 1 tbsp of butter until tender, but not brown. Stir in crab, mushrooms, cracker crumbs, parsley, salt and pepper. Stir in 2 tbsp of the sauce.
  • Top each chicken piece with about 1/4 cup of the crab mixture. Fold sides in; roll up.
  • Place seam down in a 12x8x2-inch baking dish.
  • Pour remaining sauce over all.
  • Bake, covered at 350°F until chicken is tender, about 1 hour.
  • Uncover; sprinkle with Swiss cheese and paprika.
  • Bake until cheese melts, about 2 minutes.

CRAB STUFFED CHICKEN BREASTS



Crab stuffed chicken breasts image

I found this recipe years ago in a southern living cookbook. I have tweaked it over the years and have served it many times. It is both easy and elegant. The perfect dish for that special occasion.

Provided by Robin Lieneke

Categories     Chicken

Time 1h20m

Number Of Ingredients 16

1/2 c butter, unsalted
1/2 c flour
1 1/2 c milk
11/2 c chicken broth
2/3 c dry white wine
1 c chopped green onions
2 Tbsp butter, salted
2 can(s) crabmeat, undrained (not imitation)
1 c mushrooms, fresh, chopped
1 c cracker crumbs
2 Tbsp chopped fresh parsley
8 chicken breasts, pounded slightly to flatten
1 c panko bread crumbs
1 1/2 c swiss cheese, shredded
1/3 c half and half
1-2 pinch seasoned salt

Steps:

  • 1. Sauce: melt butter in saucepan, add flour stirring until smooth. Cook 1-2 min stirring constantly. Mix milk, broth and wine together. Gradually add to flour mixture. Cook over medium heat stirring frequently until thick and bubbly. salt and pepper to taste. Remove from heat reserve 1/2 cup sauce separately. Set sauce aside.
  • 2. Stuffing: sauté green onions in 2 tbsp butter until tender add mushrooms and cook until soft. Stir in crabmeat, cracker crumbs and parsley. Add salt & pepper to taste. Stir in 1/4 cup of sauce.
  • 3. Cut each chicken breast on the side to create a cavity for stuffing. Spoon 1/4 cup of stuffing into each chicken breast. use a toothpick to secure opening if needed. Continue until all breasts are filled.
  • 4. Pour 1/2 of the sauce into a 9x 13 pan. Place chicken into the pan. Pour 2-3 tbsps. of sauce over each breast. Top each breast with butter flavor no stick spray then panko bread crumbs and spray crumbs with no stick spray.
  • 5. Cover pan with foil and bake at 350 for 30-40 minutes. Uncover pan and increase heat to 425. Bake another 10-16 minutes until bread crumbs have browned. remove toothpicks if you used them. Drizzle each breast with swiss cheese sauce before serving. Sprinkle with paprika if desired.
  • 6. Swiss Cheese Sauce: Put swiss cheese and half & half in small saucepan with reserved 1/2 cup of sauce and heat until melted and smooth, add a tsp. of butter to finish and stir till velvety. Add a pinch of seasoned salt to taste. keep warm.
  • 7. Serve with rice (mixed with remaining cheese sauce) and enjoy.

CRAB-STUFFED CHICKEN BREASTS



Crab-Stuffed Chicken Breasts image

Purchase the largest and thickest chicken breast you can find to make this recipe. Plan ahead the cream cheese mixture needs to chill for 2 hours before using or up to overnight. I added some Old Bay seasoning to the cream cheese mixture when I made these. This recipe can be cut in half to make 4 breasts. If desired you can sauté/cook the stuffed breasts completely in the frypan and omit the oven. Prep time includes the chilling time.

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 17

8 large boneless chicken breasts (skin on or off)
8 ounces cream cheese, room temperature
1/4 cup minced onion
2 tablespoons minced fresh parsley
1/4-1/2 teaspoon dried dill
2 teaspoons minced fresh garlic (no more than 2 teaspoons! or use 1/4 teaspoon garlic powder)
salt or seasoning salt
black pepper (or use about 1/4 teaspoon lemon pepper)
10 ounces crabmeat
all-purpose flour
5 eggs, slightly beaten
7 cups dry breadcrumbs
seasoning salt (can use white salt)
pepper
1/4 cup grated parmesan cheese
3 tablespoons butter
3 tablespoons oil

Steps:

  • In a medium bowl combine the cream cheese, minced onion, parsley, dill, garlic; mix well to combine.
  • Add in the crab meat; season with salt and pepper or lemon pepper (if using) mix to combine Cover and chill for a minimum of 2 hours or overnight.
  • Using a small sharp knife, cut a slit horizontally through each chicken breast creating a "pocket".
  • Divide and stuff the stuffing mix evenly between each breast.
  • In a shallow dish mix together the bread crumbs, seasoning salt (or white salt) pepper and Parmesan cheese; mix to combine.
  • Coat each chicken breast in flour, then dip in eggs, then coat with the bread crumb mixture to coat COMPLETELY.
  • Melt the butter with oil in a heavy skillet, then carefully brown the chicken breasts for about 5 minutes on each side.
  • Place in a buttered baking dish.
  • Bake uncovered for about 30-35 minutes in a 350°F oven or until the breasts are cooked through.

Nutrition Facts : Calories 897.7, Fat 42, SaturatedFat 16.3, Cholesterol 285.2, Sodium 1286.2, Carbohydrate 70, Fiber 4.4, Sugar 6.4, Protein 56.8

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.

NO CREAM CHEESE CRAB-STUFFED CHICKEN BREASTS



No Cream Cheese Crab-Stuffed Chicken Breasts image

My husband's step-mother gave me this recipe. She is an excellent cook and this recipe is delicious. It takes some work but it is well worth the effort. This is excellent served with rice pilaf and a nice salad. It makes for an excellent menu at a dinner party.

Provided by peg_lyn

Categories     Crab

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 14

12 boneless skinless chicken breasts
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup green pepper, finely chopped
1/2 cup red pepper, finely chopped
1 cup butter, melted and divided into fourths
1/2 lb lump crabmeat
2 cups seasoned stuffing mix
1 egg, beaten
1/4 teaspoon pepper
1/4 teaspoon garlic salt
1/4 teaspoon creole seasoning
2 cups corn flakes, crushed
1 (1 7/8 ounce) envelope bearnaise sauce mix

Steps:

  • Place chicken breasts on a sheet of waxed paper and flatten to 1/4 inch thickenss.
  • Saute until tender: onion, celery, green/red pepper mix in 1/4 cup melted butter in large skillet.
  • Remove from heat.
  • Add crabmeat, stuffing mix, egg, seasonings, and 1/4 cup melted butter; mix well.
  • Spread about 1/4 cup crabmeat mixture onto each chicken breast.
  • Roll up jelly-roll fashion, pressing edges to seal.
  • Cover and refrigerate 30 minutes.
  • Dip each chicken roll in remaminig 1/2 cup melted butter and dredge in the crushed cornflakes.
  • Place seam side down in a greased 13x9 baking dish.
  • Cover and bake for 45 minutes at 350*.
  • Uncover and bake an additional 10 minutes or so until golden brown.
  • Prepare Bearnaise sauce according to package directions and serve over chicken rolls.

Nutrition Facts : Calories 315.5, Fat 17.5, SaturatedFat 10.3, Cholesterol 141.1, Sodium 300.5, Carbohydrate 5.8, Fiber 0.5, Sugar 1.3, Protein 32.7

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