Crab Stuffed Chicken Breasts Recipe

Name: Crab Stuffed Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large whole chicken breasts, halved, boned, and skinned; salt and pepper, to taste; 1/2 cup (125 ml) onion, chopped; 1/2 cup (125 ml) celery, chopped; 3 tbsp (45 ml) butter; 5 tbsp (70 ml) white wine; 1 cup (225 ml) flaked crab meat; 1/2 cup (125 ml) cubed herb-seasoned stuffing; 2 tbsp (30 ml) flour; 1/2 tsp (2 ml) paprika; 6 tbsp (90 ml) butter, melted; 1 cup (225 ml) of Hollandaise Sauce

Servings: persons

3 large whole chicken breasts, halved, boned, and skinned
salt and pepper, to taste
1/2 cup (125 ml) onion, chopped
1/2 cup (125 ml) celery, chopped
3 tbsp (45 ml) butter
5 tbsp (70 ml) white wine
1 cup (225 ml) flaked crab meat
1/2 cup (125 ml) cubed herb-seasoned stuffing
2 tbsp (30 ml) flour
1/2 tsp (2 ml) paprika
6 tbsp (90 ml) butter, melted
1 cup (225 ml) of Hollandaise Sauce

1
Preheat oven to 375 degrees (200 C.).
2
Pound chicken breasts to flatten; sprinkle with salt and pepper.
3
Saute onion and celery in 3 tbsp (45 ml) of butter until tender.
4
Remove from heat and add 3 tbsp (45 ml) of wine, crabmeat, and stuffng.
5
Toss to blend.
6
Divide mixture among chicken breasts (about 2 tbsp (30 ml) or so), roll up and secure with toothpicks or string.
7
Combine flour and paprika and coat chicken.
8
Place chicken in a baking dish, drizzle with melted butter and bake uncovered for 45 minutes.
9
Transfer to platter and keep warm.
10
Add remaining wine to Hollandaise Sauce and spoon over chicken.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 large whole chicken breasts, halved, boned, and skinned, salt and pepper, to taste, 1/2 cup (125 ml) onion, chopped, 1/2 cup (125 ml) celery, chopped, and more.

Yes, Crab Stuffed Chicken Breasts falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crab Stuffed Chicken Breasts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions