Ingredients:

  • 8 ounces lump crab meat, drained and picked over
  • ½ cup cream cheese, softened
  • ¼ cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 4 boneless, skinless chicken breasts (about 6 ounces each)
  • 1 cup breadcrumbs
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme

Instructions:

  1. In a bowl, combine softened cream cheese, mayonnaise, lemon juice, and Dijon mustard. Gently fold in crab meat, parsley, garlic powder, and season with salt and pepper.
  2. Using a sharp knife, create a pocket in each chicken breast, ensuring not to cut all the way through. Season the chicken with salt, pepper, and paprika.
  3. Generously fill each chicken pocket with the crab filling. Secure the opening with toothpicks if necessary.
  4. Preheat the oven to 375°F (190°C). In a plate, mix breadcrumbs and dried thyme. Brush stuffed chicken breasts with olive oil and coat in breadcrumb mixture.
  5. Place the stuffed chicken in a greased baking dish. Bake for 25-30 minutes or until the internal temperature reaches 165°F (74°C).
  6. Allow the chicken to rest for 5 minutes before slicing. Serve warm and enjoy!