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Seafood Stuffed Chicken Breasts by Shonda     Print this Recipe

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A delicious seafood stuffing with juicy chicken breasts and a secret ingredient - Veggie Stix!

Photos

Preheat

400 degrees F

Equipment

Sharp knife, meat mallet, resealable bag and rolling pin or food precessor, mixing bowl, baking dish, wooden skewers

Prep Time

25 minutes

Cook Time

20-25 minutes

Number of Servings

6 or more depending on ages

Instructions

1. 6 boneless, skinless chicken breasts

   First "butterfly" each chicken breast, by cutting in horizontal direction down the middle. Then pound each one with a meat mallet to even thickness.

2. 1/4 tsp sea salt

   Season chicken breasts to taste.

3. 4 cups Veggie Stix by Good Health Natural Foods

   Place in sealed plastic bag and crush with rolling pin. Or use a food processor and pulse to coarse crumbs. Should yield about 2 cups of coarsly crushed Veggie Stix.

4. 1/2 lb cooked shrimp, chopped

5. 1 lb cooked crab meat, chopped

6. 4 stalks celery, diced

7. 1 small onion, grated or minced

8. 1/4 cup cilantro, finely chopped

9. Pinch red pepper flakes (optional)

10. Pinch seasoned salt

11. 3 Tbs extra virgin olive oil (suggested by Shonda: Annie's Roasted Garlic Extra Virgin Olive oil)

    Add all ingredients except chicken to mixing bowl and stir until mixed and fully coated. Add extra olive oil as needed to moisten and form a stuffing. In baking dish, lay out chicken with the "butterfly" open and top each with equal amount of stuffing mixture. Close "flaps" and press down to set the mixture. Use wodden skewers to prevent them from opening during cooking. Sprinkle any leftover stuffing over the top. Bake in 400 degree F oven for about 20 to 25 minutes or until chicken is cooked through. Remove skewers, slice and serve warm.

Options

Serve it with your favorite salad or vegetable side dish for a complete meal.  If crab is not available or too expensive, try scallops, other shellfish, or use all shrimp.  Use sea salt rather than seasoned salt.  If your family does not like the spice of red pepper flakes, try paprika instead - you'll be adding red color and extra nutrients without the spice or much added taste.  Add 1 minced garlic clove or a dash of garlic powder.  Add an egg to the stuffing mixture if you would like it to hold together more. 

Grocery List

• 3-4 boneless, skinless chicken breasts (free range if possible)
• Sea salt
• Crab meat
• Shrimp
• Celery
• Onion
• Cilantro
• Red pepper flakes (optional)
• Seasoned salt
• Extra virgin olive oil (suggested by Shonda: Annie's Roasted Garlic Extra Virgin Olive oil)
• Veggie Stix by Good Health Natural Foods

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