How to Make Stuffed Chicken Breast with Pure Lump Crabmeat - No Fillers Recipe
Today, we're taking chicken to the next level by stuffing it with lump crab meat and absolutely NO fillers.
In this video, I'll show you how to make a delicious and elegant stuffed chicken breast with pure lump crabmeat - no fillers! This recipe is perfect for a special occasion or a fancy dinner party but is simple enough to make at home any night of the week.
I'll take you through each step of the recipe, from preparing the chicken breasts to mixing the crabmeat stuffing, and then show you how to stuff and cook the chicken to perfection. With a crispy golden exterior and a savory, crab-meat-filled interior, this dish is sure to impress your guests and satisfy your taste buds.
So, if you're looking for a delicious and easy-to-make chicken recipe that's packed with flavor, be sure to check out this video and try making stuffed chicken breast with pure lump crabmeat - no fillers today! Subscribe and like so you can see my latest videos.
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Ingredients:
3 boneless, skinless chicken breasts
1 small container of lump crab meat drained.
1 whole egg
2 TBSP of mayonnaise
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon old bay seasoning
1/2 teaspoon Season All seasoning
1/4 teaspoon garlic powder
1 1/2 tablespoon Worcestershire sauce
1 tablespoon fresh or parsley, chopped or dried.
Note: You may also need toothpicks to secure the chicken breasts after stuffing.
Preparation:
Preheat the oven to 350°F.
In a mixing bowl, combine the lump crabmeat, mayonnaise, salt, black pepper, paprika, old bay seasoning, Season All seasoning, garlic powder, Worcestershire sauce, and chopped parsley. Mix well.
Slice each chicken breast horizontally, creating a pocket for the stuffing. Be sure not to cut all the way through the chicken.
Season the chicken breast on both sides and inside the pocket.
Stuff each chicken breast with a generous amount of the crabmeat mixture, using toothpicks to secure the chicken closed.
Sprinkle the stuffed chicken breasts with additional salt and black pepper, if desired.
Heat a large oven-safe skillet over medium-high heat. Add a cup of oil.
Add the stuffed chicken breasts to the skillet and cook for 4-5 minutes per side, until golden brown.
Transfer the skillet to the preheated oven and bake for 30 minutes, until the chicken is cooked through.
You may use toothpicks to hold chicken breast together to secure stuffing (optional).
THE BEST STUFFED CHICKEN BREAST WITH CRAB MEAT
Hey everyone! are you tired of the same old chicken meal? well look no further! this recipe was so easy to make and taste like a 5 star restaurant. All you needs:
INGREDIENTS:
1. Chicken Breast
2. crab meat(imitation is fine).
3. Cream cheese(sour cream & Chives opt.)
4.onion
5.Obey seasoning as well as other you may normally use.
6.mustard
7. Garlic
*PLEASE watch entire video for full recipe.
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Crab stuffed Chicken
You will fall in LOVE with this moist Chicken stuffed with Crab meat in a white wine creamy tomato sauce.
RECIPE FOR 4 :
4 pieces of chicken breast
300g crab meat
4 tomatoes diced
1.5 cups of shallots
400ml pouring cream
150ml pasta sauce / marinara
100ml white wine
75g melted butter
Salt and pepper
vegetable oil
METHOD :
Butterfly the chicken breasts, add the crab meat and fold in half. Place chicken in an oven tray and coat with melted butter then bake for 15 min in a preheated oven to 180°c / 350°f.
In a pan, fry the shallots and diced tomatoes and cook out the juices, add wine and cook till reduced. Then add cream and bring to a simmer for 2 minute then add the pasta sauce and continue to simmer till it starts to darken in colour. Then add the chicken and cook for further 5 min stirring the pan frequently and turning over the chicken.
Stuffed Chicken Breast | With Spinach and Artichoke Dip | Stuffed the Kimmy Way
3 chicken tiddays
1 bag baby spinach
5 garlic cloves
5 artichoke hearts (I used the jarred version)
1/2 cup heavy cream
1 cup shredded mozzarella
1/4 cup shredded Parmesan
1 tsp onion powder
1 tsp parsley
Salt and pepper to taste
Grape seed oil
All purpose seasoning
Air fry on 375 for 24 minutes (dont flip). Let it rest for 5 minutes before you cut into it.
How To Make Stuffed Chicken Breast - Better Than Ruth's Chris!
Most people have a Love/Hate relationship with chicken breast. It's viewed as a healthy option, so most people purchase it at some point and pop in the freezer in hopes of eating clean and working on that Summer body. Fast Forward 2 months later, and that chicken breast is still in the freezer. Well - you're in luck! It's Show Time.. defrost those chicken breasts and meet me in the kitchen. Let's Make It Happen.
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Shopping List:
2 boneless skinless chicken breast (about 8oz each)
1/2 package cream cheese
1/3 cup mozzarella cheese (you can use parmesan as well)
2 oz Boursin Garlic & Herbs
2 tbs butter
1 handful fresh spinach
2 tsp garlic
4 oz pancetta
1/2 diced onion
Ranch Seasoning Packet (to taste - you don't need to use a lot!)
Rosemary & thyme
Salt, pepper, garlic, onion powder, Italian seasoning, smoked paprika
Directions:
Preheat oven to 400 degrees.
Start by cooking your pancetta until it begins to get crispy. Add in your onion and garlic and cook until fragrant. The pancetta is naturally a bit salty so wait to season with salt until later. Add fresh spinach at the very end and then remove from heat. Mix everything together until the spinach wilts a bit. Add this mixture to your room temperature cream cheese and boursin cheese and begin to mix. Season with Italian seasoning, salt, pepper, and ranch seasoning (you only need a little ranch seasoning - make sure to taste the mixture as you go and adjust the flavor to your liking). Add cheese and combine. Place in fridge or freezer to cool for a few minutes before stuffing chicken.
Using a sharp knife, butterfly your chicken breast. Place your hand on the top of the chicken and using your knife, slowly make an incision in the side. Cut about halfway (see pic) and form a pocket for your stuffing. Season chicken breast before adding stuffing.
Using a spoon, stuff your chicken cavity with chilled stuffing mixture. Next, get your skillet hot and sear chicken on both sides. Add butter and fresh herbs and then place in the oven to finish. Chicken is finished when the internal temperature registers 165 degrees (or when the juices run clear)
Allow this to rest for 5 minutes before slicing. Serve with your favorite side dishes and enjoy!
Cooking w/ JaLeah ep 2: crab stuffed chicken
BACK AT IT AGAIN W MY CHEF HAT ON!!
@Stove Top Kisses recipe:
1/4 cup grated Parmesan
1/4 cup gouda cheese ( optional) you can stick with only parmesan if you want *
The Juice of one lemon
3 tablespoons chopped green onion
5 strips of bacon ( cooked and chopped)
1 can of crab clawmeat
Cajun seasoning of choice
3 tbs of butter ( divided ), additional tbs to spread over chicken before cooking ..
Cook chicken at 400 for 35 minutes and broil on low for 5
Asparagus goes for 20 min
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