My sweetie has been telling his parents we would come up and cook for them for months now (probably almost a year). So a few weekends back (in celebration of my sweetie’s mom’s birthday) we finally made it up there and made them dinner. Half of the dinner was pre-planned by my sweetie, half of it was mine to come up with.
I’ll be honest; I was looking for a recipe that would impress without being crazy difficult. Plus this recipe was on my cooking challenge list. So it checked off two boxes! On top of all of that, it’s pretty easy to make and I’ve made it before! All in all it was a win-win (minus the number of tooth-picks involved… don’t ask). Add a mushroom-white wine pan sauce and you’ve got a winner!
Crab-Stuffed Chicken Breast (adapted from Bon Appetit)
4-5 oz soy cream cheese
¼ sweet onion minced
½ red bell pepper, minced
3 cloves garlic
1 tsp dill
4 oz crabmeat
1 Tbs lemon juice
4 chicken breast
Flour with a dash Black pepper, Garlic powder, Paprika
2 eggs, whisked
2 c bread crumbs
Sauté the onion, bell pepper, and garlic over medium-high heat with 1 Tbs olive oil for about 6 minutes. Combine with the cream cheese, dill, lemon juice and crab meat.
Pre-heat the oven to 400°.
Slice a pocket into the chicken breast. Fill with ¼ the stuffing. Use tooth picks to close the breast around the stuffing. Dip the chicken in the flour mixture, then the eggs, and finally in the bread crumbs.
Place on a parchment lined baking sheet and bake the chicken for about 25 minutes.
Serve toped with a white wine pan sauce.