Ingredients:

  • 8 oz (225 g) lump crab meat, cleaned and shells removed
  • 1/2 cup (60 g) breadcrumbs (preferably garlic-flavoured)
  • 1/4 cup (60 ml) cream cheese, softened
  • 1/4 cup (60 g) grated Parmesan cheese
  • 1/4 cup (15 g) fresh parsley, chopped
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 4 large boneless, skinless chicken breasts (about 6 oz/170 g each)
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • Salt and pepper to taste

Instructions:

  1. In a mixing bowl, combine crab meat, breadcrumbs, cream cheese, Parmesan, parsley, garlic, salt, and pepper. Mix gently.
  2. Place a chicken breast between two sheets of plastic wrap. Gently pound it with a meat mallet until even thickness. Season each chicken breast with olive oil, oregano, paprika, salt, and pepper.
  3. Spoon 1/4 of the crab filling onto one side of each chicken breast. Fold the chicken over to enclose the filling. Secure with toothpicks if necessary.
  4. Place stuffed chicken breasts in a baking dish. Drizzle with olive oil and season with additional salt and pepper if desired. Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown.
  5. Let the chicken rest for 5 minutes before removing toothpicks. Serve hot, garnished with parsley if desired.