Ingredients and Weight:
- 8 boneless, skinless chicken breasts (6-8 ounces each)
- 1 pound lump crabmeat, picked over for shells
- 1/2 cup mayonnaise
- 1/2 cup bread crumbs
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- 2 tablespoons olive oil, for pan-frying
Preparation Time:
20 minutes
Cooking Time:
25 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Prepare the crabmeat stuffing: In a medium bowl, combine the crabmeat, mayonnaise, bread crumbs, onion, celery, lemon juice, and Dijon mustard. Season with salt and black pepper to taste.
- Stuff the chicken breasts: Lay the chicken breasts flat on a cutting board. Using a sharp knife, make a horizontal incision along the side of each breast, creating a pocket. Stuff the pockets with the crabmeat mixture.
- Pan-fry the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the stuffed chicken breasts and cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature of 165°F).
- Rest and slice: Remove the chicken from the skillet and let it rest for a few minutes before slicing into thick strips.
Nutritional Information:
- Calories: 350 per serving
- Fat: 15 grams
- Carbohydrates: 15 grams
- Protein: 30 grams
Dish Characteristics:
- Tender and juicy chicken breasts filled with a flavorful crabmeat stuffing
- Crispy golden-brown exterior
- Perfect for a special occasion or elegant dinner party
- Pairs well with roasted vegetables, mashed potatoes, or a light salad
User Comments:
- "This dish was absolutely delicious! The crabmeat stuffing was rich and savory, and the chicken was cooked to perfection."
- "I made this for my husband's birthday and he loved it. It's a dish that looks impressive but is surprisingly easy to make."
- "The combination of chicken and crabmeat is a winner. I will definitely be making this again."
Special Precautions and Tips:
- Use fresh lump crabmeat for the best flavor and texture.
- Don't overcook the chicken, as it will become dry.
- If you don't have a meat thermometer, use the "cut test" to ensure the chicken is cooked through: cut into the thickest part of the breast and check if the juices run clear.
- Serve the chicken with your favorite dipping sauce, such as lemon butter, cocktail sauce, or tartar sauce.
