Chicken Stuffed With Crab

The weather is getting cooler, and I love it. I love the cooler weather for a lot of reasons, and one of the reasons is because now I can cook things in the oven again without melting or heating up the house too much in the process.

We had chicken down in the rotation this week, and I had some Cole’s Canned Crab, so I combined them to stuff my chicken with the crab. I should have served it over rice, but we have been eating a lot of rice lately, so I served it over mashed sweet potatoes instead. Still good, but not an ideal pairing. I served my tomato tart Tomato Tart on the side, with a cool, crisp Albarino, a Spanish white, to complete the meal.

Chicken stuffed with Crab

I made the crab as if I was making Maryland crab cakes, and browned it slightly before stuffing it into the chicken breast. Since I was only cooking for the two of us, and I had just a little crab leftover, I did make two small crab cakes that I topped my chicken with too.

Preheat the oven to 375* F or 191* C.

Spray a deep baking dish with cooking spray.

1 1/2-2 lbs chicken breast

salt & pepper

olive oil or lemon olive oil

1 tin of Cole’s Snow Crab, drained

1 egg

salt & pepper to taste

1 TBSP red onion, minced or chopped very fine

1/4 cup flour

1/4 cup Panko bread crumbs

1 little fresh tarragon, chopped fine

1 little fresh thyme

Mix everything together thoroughly, then brown a little in a hot skillet with olive oil. I drained the crab juice (and gave it to the dogs) before adding the crab to my mix.

Pound the chicken breasts and make them into thin slices by wrapping them in plastic wrap and using a meat tenderizer.

Add as much of the crab filling as the chicken will hold, and carefully roll. Hold together with a couple of toothpicks.

Add salt & fresh ground black pepper and either olive oil or lemon olive oil on top of the chicken. Bake for about 30-40 minutes, or until the chicken is completely cooked and the juice is completely clear.

I am a “saucy” kind of girl, so I topped my chicken with a roasted yellow pepper coulis, Chicken Topped With Red Pepper Coulis and Trout Cakes then some cooked asparagus, and a tiny crab cake before serving it. Delicious.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.