Chicken Breasts Stuffed w/ Crabmeat!

A stellar recipe submitted to Tasty25 Magazine from sunny California! Check out this healthy & delicious recipe of Chicken Breasts Stuffed with Crabmeat sent in by Kristine Rullamas of San Jose, CA; fresh, juicy cuts of chicken, stuffed with succulent crabmeat and breaded in whole-wheat flour and bread crumbs! It’s a 25-minute meal that you’ll want to make again, and again, and AGAIN! This recipe serves 8 people, so try this one out with friends or family for your next lunch or dinner, and make sure to refrigerate any leftovers you have properly. Share your thoughts by rating & commenting below, and enjoy! Happy Cooking! – Tasty25 Staff

 

Every recipe has a story! Kristine told us hers: “I love to cook healthy and break the stereotype that eating “healthy” only consist of rabbit food. It’s all about a variety of flavors, healthy alternatives, creativity, fresh organic ingredients,  love, and soul while cooking that will bring out the most amazing taste while feeling guilt free! Healthy food can be delicious without the cholesterol fat!” -Kristine

What you need:

8 Boneless, skinless chicken breasts

8 Ounces fresh Dungeness crabmeat

8 Ounces fat free cream cheese

3 Cups fresh bread crumbs

1 Cup whole-wheat flour

2 Eggs, beaten

2 Tbsp. minced onion

2 Tbsp. chopped fresh green onion

2 Tbsp. butter

2 Tbsp. olive oil

1 Tsp. minced garlic

1/8 Tsp. lemon pepper

Directions: (Approximate cook time: 25 minutes; Serves 8 adults.)

  1. In a medium bowl combine the cream cheese, onion, garlic and lemon pepper. Add crabmeat and mix thoroughly. Season with salt and pepper to taste.

  2. Using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket. Fill each pocket with 1/4 of the crab stuffing. Then dip each chicken piece into flour, eggs and finally bread crumbs to coat. Make sure to cover completely.)

  3. In a large skillet melt butter or margarine with oil over medium heat. Add filled, breaded chicken breast halves to skillet and saute until golden brown and cooked through (juices run clear), about 10 minutes each side. Remove from skillet, drain on paper towels and serve.

  4. Remove from skillet, drain on paper towels. Serve immediately. (Goes well with a light side salad!)

  5. Eat & enjoy!

 Thanks Kristine for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.

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