Mango Crab Stuffed Chicken Breasts Recipe

Name: Mango Crab Stuffed Chicken Breasts
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: Serves 1 or more
Ingredients: Crabmeat; 1 ripe mango, diced; Soy Sauce; 1/4 cup mayonnaise; Green Onion; Dried Rosemary; White Pepper; 2 large eggs; Whole Wheat Bread Crumbs; Boneless Chicken Breasts

Juicy chicken breasts are stuffed with a sweet and savory mango salsa, succulent crab meat, and a hint of spice. This impressive dish is easier to make than you think! Perfect for a weeknight dinner or a special occasion.

Prep Time 20 mins

Cook Time 55 mins

Calories 371 kcal

Protein 70g

Rating 5.0 (1 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mango Crab Stuffed Chicken Breasts

Crabmeat
1 ripe mango, diced
Soy Sauce
1/4 cup mayonnaise
Green Onion
Dried Rosemary
White Pepper
2 large eggs
Whole Wheat Bread Crumbs
Boneless Chicken Breasts

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Mango Crab Stuffed Chicken Breasts? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Mango Crab Stuffed Chicken Breasts

Preheat oven to 350°F (175°C).
**Prepare the Mango Salsa:** Combine 1 ripe mango (diced), 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro, 1 jalapeño pepper, seeded and minced (optional), 2 tablespoons lime juice, and 1/4 teaspoon salt in a medium bowl. Gently mix.
**Prepare the Filling:** In a separate bowl, combine 1 pound lump crab meat, 1/4 cup of the mango salsa (reserve the rest for garnish), 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, and 1/4 teaspoon black pepper. Mix gently.
**Stuff the Chicken:** Butterfly 4 boneless, skinless chicken breasts (about 6 ounces each) by slicing them horizontally almost all the way through. Spread the crab mixture evenly over each chicken breast.
**Roll and Bread:** Roll up each chicken breast tightly and secure with toothpicks. In a shallow dish, whisk 2 large eggs. In another shallow dish, combine 1 cup panko bread crumbs and 1/4 cup grated Parmesan cheese.
**Bread the Chicken:** Dip each chicken roll in the egg, then dredge in the breadcrumb mixture, ensuring it's fully coated.
**Bake:** Place the stuffed chicken breasts in a baking dish lightly coated with cooking spray. Bake for 45-50 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
**Serve:** Remove toothpicks. Garnish with the remaining mango salsa and serve warm. Enjoy!