CRAB STUFFED CHICKEN BREASTS
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
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
SMOKED SPINACH STUFFED CHICKEN BREASTS AND CRAB STUFFED CHICKEN BREASTS RECIPE
if you want to liven up your smoked chicken breasts, try stuffing them with creamed spinach or crab meat.
Provided by Nick
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- Drain the spinach in a colander and squeeze the excess moisture out with your hands. In a mixing bowl, combine the spinach, cream cheese, mozzarella cheese, garlic, salt, pepper, and nutmeg. If you have a kitchen glove, do this with your hand. Set the filling aside.
- Remove a rack from your Masterbuilt Smoker. Prepare the smoker by filling the bowl with water and citrus slices, if desired. Fill the tray with wood chips. Preheat the smoker with the vent open to 250°F.
- Butterfly your chicken on a clean cutting board. Place one hand on top of the breast to hold it in place. With a sharp knife, slice through the center of the breast approximately 3/4 of the way, being sure to leave some chicken intact. You are looking for the breast to open and lay flat like it is a hinged book.
- Open the chicken and place a piece of plastic wrap on top. Lightly pound each breast with the flat side of a meat mallet just to achieve an even thickness. Don't pound it too thin or tear it.
- Place equal amounts of the spinach filling on one half of each butterflied breast. Fold the other half over the filling. Tie the chicken breasts with kitchen twine in 3 or 4 spots. Brush each breast all over with olive oil and season with paprika, salt, and pepper.
- Place the stuffed breasts on the smoker rack. Put the rack inside the smoker and place a sheet pan or disposable pan on the rack below the chicken to catch the drippings. Cook for approximately 1-1/2 hours until the internal temperature reads 165°F when checked with a digital meat thermometer. Continue to cook until the proper temperature is achieved. Remember to check your wood chips and water approximately every 45 minutes. Replenish as needed.
- Remove the smoked chicken to a clean cutting board. Cover it loosely with foil and allow the chicken to rest for at least 10 minutes before slicing and serving.
- Using kitchen shears, cut the twine off of the chicken. You can serve the whole breasts or slice them into 3/4 inch thick portions. Serve while still warm.
SPINACH AND CREAM CHEESE STUFFED CHICKEN BREAST
This was a last-minute decision for my son's birthday dinner...mixing ingredients found in the refrigerator and kitchen...the family LOVED it! Adjust filling ingredients to your taste.
Provided by Julie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking pan with cooking spray.
- Heat a skillet over medium heat. Add oil, garlic, and onion. Cook and stir until tender, 1 to 3 minutes. Add ham and spinach leaves and stir until wilted, about 1 minute. Chop slightly in the skillet. Remove from heat and stir in cream cheese until melted and mixture has cooled a bit. Add Swiss cheese and set filling aside.
- Cut each chicken breast to 1/2 inch thickness and place in a bowl. Pour Italian dressing over chicken. Place 1 chicken breast on a cutting board and pound thinner. Add about 1/4 of the filling and fold chicken over to form a packet. Seal using toothpicks and place in the prepared baking pan. Repeat with remaining chicken breasts and filling.
- Combine crushed crackers and Cheddar cheese together in a bowl. Cover filled chicken breasts with cracker mixture, mashing them into the breasts.
- Bake in the preheated oven for 45 minutes. Remove from oven and let sit for 10 minutes before transferring from the pan to a serving platter to allow filling to set up. Remove toothpicks before serving.
Nutrition Facts : Calories 949.7 calories, Carbohydrate 23.5 g, Cholesterol 231.9 mg, Fat 67.6 g, Fiber 1.6 g, Protein 61.1 g, SaturatedFat 26.7 g, Sodium 1595.2 mg, Sugar 4.3 g
CRAB STUFFED CHICKEN BREASTS
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
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
SPINACH CRAB STUFFED CHICKEN
This delicious chicken recipe is stuffed with crab and spinach and topped with cheese. Serve over rice and it is special enough for company, too.
Provided by Olha7397
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- FOR THE SAUCE; in a skillet, sauté the onion, mushrooms and celery in butter until tender.
- Stir in flour and 1/4 teaspoon salt until blended.
- Gradually add broth and milk.
- Bring to a boil; cook and stir for 1 to 2 minutes or until thickened.
- Remove from the heat.
- Flatten chicken to 1/4 inch thickness; sprinkle with pepper and remaining salt.
- In a bowl, combine the bread crumbs, crab, spinach and parsley; stir in 1/2 cup sauce.
- Spoon 1/4 cup of this mixture down the center of each chicken breast half.
- Roll up; secure with toothpicks.
- Place seam side down in a greased 13-inch x 9-inch x 2-inch baking dish.
- Top with remaining sauce.
- Cover and bake at 375°F for 35 to 45 minutes or until juices run clear.
- Sprinkle with cheese.
- Broil 4-6 inches from the heat for 5 minutes or until lightly browned.
- Discard the toothpicks.
- Serve with the rice. 4 servings.
- Taste of Home.
CRAB STUFFED CHICKEN BREASTS
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
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 AND SPINACH-STUFFED CHICKEN BREASTS
Provided by chef.jackson
Number Of Ingredients 0
Steps:
- GETTING READY 1. Pre-heat oven to 375°F. 2. With nonstick cooking spray, coat 8-inch square (2-quart) glass baking dish. 3. Take a small saucepan, mix all sauce ingredients well; set aside. MAKING 4. Flatten each chicken breast half, keep the boned side up between 2 pieces of plastic wrap or waxed paper. With rolling pin or flat side of meat mallet, working from center, gently pound chicken until about 1/4 inch thick; remove wrap. 4. Take a medium bowl, mix spinach, onions, bell pepper, parsley, pine nuts, crabmeat and 3 tablespoons of the sauce; mix well. 5. Season chicken breast halves with salt and pepper. 6. Keep about 1/2 cup of the spinach mixture on each chicken breast half. Bring 1 end of breast half over spinach mixture. Fold in sides; roll up jelly-roll fashion. 7. Take a shallow dish, mix brandy and butter well. 8. In different shallow bowl, mix bread crumbs and paprika; blend well. 9. Dredge each chicken roll in butter mixture; coat with crumb mixture. Arrange chicken rolls, seam side down, sprayed baking dish. Pour any remaining butter mixture over chicken rolls. 10. Bake for 30 to 40 minutes or until chicken is fork-tender and juices run clear. FINALIZING 11. In small saucepan, heat remaining sauce over low heat until hot, stirring frequently. SERVING 12. Immediately, serve sauce with chicken.
SPINACH-STUFFED CHICKEN BREASTS
This recipe came from Family Circle I believe. I LOVE IT!!! My husband loves spinach and I can't stand it, but we both love this recipe!
Provided by piranhabriana
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare grill.
- In medium sized skillet heat 1 tbsp oil over medium high heat.
- Add onion and red pepper; saute 5 minutes.
- Add spinach, 1 tsp rosemary, 1/2 tsp salt and 1/4 tsp pepper; cook 3 minutes.
- Remove from heat; let cool slightly.
- Stir in cheese.
- For rub, in small cup, combine 1 tbsp oil, 2 tsp rosemary, 1/2 tsp salt, 1/4 tsp pepper.
- In each breast, cut a pocket horizontally through thicker side.
- Fill each with 3-4 tbsp spinach stuffing.
- With 2 toothpicks, secure pocket closed.
- With fingers, spread rub on both sides of each chicken breast.
- Grill 10-12 minutes per side or till thermometer registers 170.
Nutrition Facts : Calories 223.4, Fat 10, SaturatedFat 2.5, Cholesterol 82.9, Sodium 619, Carbohydrate 3.8, Fiber 1.9, Sugar 1.2, Protein 29.1
SPINACH & GOUDA STUFFED CHICKEN BREASTS
I am dedicating this recipe to my taste tester who put up with, (and I think actually enjoyed) all of my trials and errors. This ones for you!
Provided by cookiedog
Categories < 60 Mins
Time 55m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F
- Place spinach leaves in a bowl with a few tablespoons of water. Cook in microwave for 20 seconds or until leaves are limp. Drain water and set aside.
- Place a chicken breast between plastic wrap and pound to 1/4 inch thickness using a mallet or rolling pin. Repeat with remaining breasts. Sprinkle both sides of each breast generously with salt and pepper.
- Mix the spinach, cheese, sun-dried tomatoes, and garlic. Place 1/3 of this mixture on each breast and roll up. Secure with toothpicks.
- Mix the breadcrumbs with the dried basil and garlic salt.
- Dredge breasts in flour, then roll in beaten egg and roll in the bread crumbs making sure to get the ends of the rolls coated as well.
- Place in a buttered 9X9 square pan and bake for 35 minutes or until chicken is no longer pink. Remove toothpicks and serve.
Nutrition Facts : Calories 228.2, Fat 4.7, SaturatedFat 1.2, Cholesterol 138.9, Sodium 196.4, Carbohydrate 13, Fiber 1.4, Sugar 0.8, Protein 31.9
CRAB STUFFED CHICKEN BREASTS
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
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.
SPINACH AND CHEESE STUFFED CHICKEN BREAST #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. I love creating my own recipes and menus for people. I have been doing this since I was about 12 years old. I put together a birthday party with lots of freshly prepared food and cake that I prepared for my mom. I had help from my cousins and friends who were my assistants and servers. The party was a great success and I have been doing this ever since. I made this chicken dish 8 years ago and it was the only thing different my mom would eat so I made sure I perfected the dish just for her and of course others. I usually brine my chicken in a mixture of salt, brown sugar and water for at least 45 minutes
Provided by Chef Jaylin Hawkins
Categories Weeknight
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Butterfly chicken breast and drizzle with olive oil.
- Sprinkle chicken breast with Hidden Valley Seasoning and Dressing Mix and set aside.
- In a saute' pan cook spinach until spinach has started to cook down. Remove spinach from heat and add to a medium bowl with Parmesan cheese, half of the mozzarella cheese, bread crumbs and beaten egg and olives. Mix all ingredients until well incorporated.
- Place a large spoonful of spinach mixture in the middle of each chicken breast and fold over, covering the spinach mixture completely.
- Sprinkle with remaining cheese and place on baking sheet and bake on 350 degrees for 20-25 minutes or until thermometer reaches 165 degrees when chicken is tested.
Nutrition Facts : Calories 409.4, Fat 20.1, SaturatedFat 6.7, Cholesterol 190.7, Sodium 805, Carbohydrate 15.4, Fiber 3.2, Sugar 1.7, Protein 41.5
SPINACH STUFFED CHICKEN BREAST TOPPED WITH SHRIMP
Make and share this Spinach Stuffed Chicken Breast Topped With Shrimp recipe from Food.com.
Provided by Rescurat
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Pound chicken breast to 1/2" thickness. Cut pocket in each, cutting almost to edge.
- In bowl combine spinach, scallion, parmesan, and fontina. Mix well, and reserve 1 T. for each breast. Divide remaining mixture among breasts and stuff, closing with toothpicks.
- Combine Italian seasoning, salt, pepper, and garlic, season tops of breasts and reserve rest of mixture.
- Heat 1T of olive oil in large nonstick skillet, and Brown breasts over medium heat for approximately 4 minute per side. Transfer breasts to jellyroll pan.
- Heat remaining oil, toss shrimp with remaining seasoning mix, and cook 2 min per side.
- Arrange shrimp on top of breasts and cover with reserved spinach cheese mixture. Place in 350°F oven and roast until chicken is no longer pink and cheese is melted inside (15 to 20 minutes).
Nutrition Facts : Calories 323.2, Fat 14.7, SaturatedFat 6, Cholesterol 156.9, Sodium 801.9, Carbohydrate 2.1, Fiber 0.5, Sugar 0.6, Protein 43.5
SMOKED SALMON AND SPINACH STUFFED CHICKEN
Make and share this Smoked Salmon and Spinach Stuffed Chicken recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 1h
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- On work surface place 2 (24-inch) sheets of Saran Wrap and place chicken on top.
- Cover with 2 more sheets of wrap.
- Gently pound chicken to 1/2-inch thick.
- Remove plastic.
- Season chicken with salt and pepper.
- Combine spinach, salmon, pesto, goat cheese, Cajun spice blend, black pepper, bread crumbs and eggs.
- Divide mixture between chicken, placing mixture in center of chicken horizontally.
- Gently roll chicken.
- Place on cookie sheet.
- Secure each with 2 wooden skewers.
- Bake 40 minutes.
- Let rest 5 minutes.
- With a sharp knife slice each into 4 pieces.
Nutrition Facts : Calories 567, Fat 12, SaturatedFat 3.2, Cholesterol 384.1, Sodium 1058, Carbohydrate 27.4, Fiber 5.6, Sugar 2.3, Protein 83.8
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