Crab Stuffed Chicken Breast
This simple and delicious crab stuffed chicken breast is a healthy way to mix up your dinner plate and please a crowd!
In a recent reflection of the proteins in my normal rotation (ground beef, fish, pork, eggs, etc.), I made note that one particular protein is highly underused …crab. Though we occasionally enjoy the crustacean cousins of shrimp, crawfish, and the rare lobster tail, I couldn’t remember the last time I dug into some old-fashioned crab meat!
Entomology side note (oh yes, I majored in Entomology in college. I was the pre-med bug girl and I loved ever second): DID YOU KNOW that the doodle bug/pill bug/roly polie/Armadillidiidae is actually a terrestrial crustacean and has MORE in common with a shrimp than it does with a cricket? They even have gills. SO COOL, right?
…to the 4 people who think that’s as cool as I do, I salute you you.
Back to the (still just as appetizing?) food.
SO, I put my thinking cap on and started to dream up crab-centric recipes. At first blush, the thought of a crab salad crossed my mind …which sounds lovely, but more of a Summer dish. Still noodling, a light bulb went off above my head: “You know what I haven’t done in a while? Stuffed a chicken breast!”
Crab Stuffed Chicken Breast was born.
The method is SIMPLE. All we do is take a single can of crab meat, mash it with some good mayo (you can also find a recipe in my book), add a few seasonings, plop it into a piece of thinned chicken, roll, secure with a stick, season, and bake!
Easy breezy. Enjoy!
Crab Stuffed Chicken Breast10 minutes 40 minutes 0:50 2 to 3 servings
- 2 large chicken breast, butterflied
- 6.5 ounce can crab meat, drained
- 1/4 cup avocado oil mayo (find a recipe in my book)
- 1 1/2 teaspoons dried dill, divided
- 1/2 teaspoon garlic powder
- 1 tablespoon olve oil
- 1/2 teaspoon fine sea salt
- cracked black pepper to taste
- chopped fresh parsley, for garnish
- fresh lemon, for garnish
- Spread the butterflied chicken breast halves out on a cutting board and, using a meat pounder, pound the chicken until they're of even thickness.
- In a small bowl, combine the crab meat, mayo, 1 teaspoon of the dill, and the garlic powder. Mix to combine.
- Spoon the crab mix evenly onto the 4 pieces of chicken and roll the chicken around the center. Secure with a toothpick and place in an oven-safe dish or pan.
- Drizzle the chicken pieces with the olive oil and then sprinkle the tops with the sea salt, pepper, and remaining dill.
- Bake at 350 F for 35 to 40 minutes, or until the tops start to look golden but not burned.
- Let the chicken rest for 5 minutes and serve with the parsley and fresh lemon. Enjoy!