Crab Stuffed Chicken Breasts
Ingredients
Filling
8 oz Lump crab meat
1 block softened cream cheese
1 tbsp chives
1 half finely diced shallot
4 cloves minced garlic
6 oz Shredded gouda cheese
Quarter cup grated parmesan
SPG or your preferred dry rub
Brine for Chicken Breasts:
¼ cup sugar
¼ cup kosher salt
1 lemon
Scallions
Thyme
Peppercorns
8 garlic cloves
4 cups water
Directions
Bring brine ingredients to a boil and remove from heat. Use cold water or ice to cool brine, or allow it to come to room temperature. Submerge chicken in brine for at least 4 hours in the refrigerator. After the brine, drain off brine solution and rinse meat with cold water to remove the excess salt from the brine.
In a bowl, combine all the filling ingredients together and mix with a spatula or hand until well incorporated. Set aside.
Using a filet or boning knife, cut a pocket along the side of the chicken breast, big enough to stuff the filling. When your breast meat is stuffed with your cheesy crab filling, season them with the blackening seasoning. Do not season too heavily as you have already influenced the flavor with the brine.
In a 375 degree oven, Bake the chicken breasts until about 165 degrees internal temperature. After about 45 minutes my dish was done. We served this over some sautéed green beans.
