Crab-Stuffed Chicken Breasts
Valentine’s Day is Thursday and I have never been one to choose a crowded, expensive restaurant. Especially, when I could be enjoying a fancy, homemade meal in my own house, with candles, and more than likely wearing my trusty pair of yoga pants! (Hey some habits are hard to break). While I usually make a delicious grilled steak or this simple pasta dish for a special meal, this year I am turning to these Crab-Stuffed Chicken Breasts.
Crab has a way of making any meal a little more special don’t you think?
This recipe is a special one. Easy enough for any weeknight meal, but also an elegant idea for any dinner party with guests.
I start by slicing a couple chicken breasts open (like a book) and then pounding them flat with a meat mallet or rolling pin.
Seriously one of the best stress relievers there is!
The filling then gets spread across the flattened breasts, before carefully rolling each piece into a tight spiral and securing with toothpicks.
The breasts get seasoned and coated with a light layer of flour and butter, of course, to give the outside a crisp, golden brown appearance.
To serve, I cut a few slices and then spoon over a light drizzle of Hollandaise sauce.
Plate with a Caesar salad, drink a couple glasses of wine, and make sure to save room for the Puppy Chow Lava Cakes for Two!
Crab-Stuffed Chicken Breasts
Ingredients
- 2 Chicken Breasts
- 2 Tbsp Butter
- 1/2 cup Celery, chopped
- 1/2 cup Onion, chopped
- 3 Tbsp Chicken Broth
- 1/2 cup Herb-Seasoned Stuffing Mix
- 1 pkg (8 oz) Imitation Crab Meat
- 1/2 cup Flour
- 1/2 Tbsp Paprika
- 4 Tbsp Butter, melted
Instructions
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Slice each chicken breast in half, but avoid cutting all of the way through. (You should be able to open the chicken breast like you would open a book). Place the breasts in a large resealable bag and pound flat.
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In a pan over medium heat, melt 2 tablespoons butter. Saute chopped celery and onion until cooked.
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Once cooked, turn off the heat and stir in broth, stuffing mix, and imitation crab.
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Divide stuffing between the two pounded breasts. Carefully roll the breasts in a tight spiral and secure with toothpicks.
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In a shallow dish, combine flour and paprika.
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Gently dip each stuffed breast in melted butter and roll in flour mixture to lightly coat.
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Place chicken breasts in greased baking dish. Drizzle with any remaining melted butter.
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Bake, uncovered, for 1 hour at 375 degrees F.
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When cooked, slice and serve topped with Hollandaise sauce.
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