A delightful twist on stuffed chicken breasts, combining creamy crab filling with a crispy Parmesan crust.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
In a mixing bowl, combine the crab meat, cream cheese, garlic powder, and onion powder until smooth.
Using softened cream cheese makes mixing easier and ensures a smooth filling.
Slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through.
Use a sharp knife for precise cuts and to avoid tearing the chicken.
Stuff each chicken breast with the crab mixture and secure with toothpicks if necessary.
Do not overfill the chicken to prevent the filling from spilling out during cooking.
Coat each stuffed chicken breast in flour, then dip in beaten egg, and finally coat with a mixture of breadcrumbs and Parmesan cheese.
Press the breadcrumbs gently onto the chicken to ensure they adhere well.
Heat olive oil in a nonstick frying pan over medium heat and sear the chicken breasts until golden brown on both sides.
Searing locks in the juices and adds a crispy texture to the crust.
Transfer the chicken breasts to an oven-safe dish and bake for 25-30 minutes, or until fully cooked.
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Let the chicken rest for 5 minutes before serving.
Resting allows the juices to redistribute, keeping the chicken moist.
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