Ingredients for Chicken Breasts Stuffed
- Chicken Fillets
- 1 tablespoon olive oil
- 3 tablespoons butter
- Shallots
- Garlic Clove
- Crabmeat
- 1 tablespoon lemon juice
- 50ml double cream
- Salt and freshly ground black pepper to taste
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How to Make Chicken Breasts Stuffed
- Preheat oven to 180°C (350°F).
- Butterfly each chicken breast: Using a sharp knife, cut a horizontal slit almost all the way through each breast, creating a pocket. Be careful not to cut all the way through.
- Prepare the crab stuffing: Melt 2 tablespoons of butter in a medium pan over medium heat. Add 2 finely chopped spring onions and cook for 2 minutes, stirring occasionally.
- Add 150g drained crab meat, 1 tablespoon lemon juice, and 50ml double cream to the pan. Cook for 1 minute, stirring gently. Season generously with salt and freshly ground black pepper.
- Remove from heat and let the crab mixture cool slightly.
- Stuff the chicken: Fill each chicken breast pocket with the crab stuffing.
- Sear the chicken: Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side, until golden brown.
- Bake: Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 74°C (165°F).
- Serve: Garnish and serve immediately with your favorite sides, such as a fresh salad, new potatoes, roasted vegetables, or a lemon-butter sauce.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
0g
Fat
198g
Carbs
1g
