Stuffed Chicken Breast w/ Shrimp and Crab
Ingredients
- 4 large or 6 medium chicken breast fillets (boneless)
- 1/2 cup onion, chopped fine
- 1/4 cup celery, finely chopped (or substitute celery salt and dried celery leaves to taste)
- 1/4 cup bell pepper chopped fine
- 1 (4 oz) can shrimp
- 1 (6 oz) can crab meat
- 1 egg
- 2 tbsp milk
- Chicken coating, bread crumbs, cornflakes or Panko Bread crumbs (your choice)
- Salt and black pepper to taste
- Cayenne to taste
- Onion powder and garlic powder to taste (optional)
- Oil for frying
Step-by-Step Instructions
- Pound the chicken breast with a tenderizer hammer until about 1/4-inch thick. Lay the meat flat as you will be rolling it up with stuffing after it’s prepared.
- Drain and rinse the shrimp and crabmeat. Since the crabmeat is so fine, I just put water in the can and keep squeezing the lid to get the water out.
- In a medium bowl, mix the shrimp, crabmeat, onion, bell pepper, celery, onion and garlic powder. Salt and pepper to taste.
- Put about 2-3 tablespoons of the stuffing mixture on each chicken breast. Roll the chicken from one end to the other and secure with a toothpick to hold the chicken breast closed.
- In a shallow dish, beat together the egg and milk. Dip the chicken rolls in the egg and milk mixture, then pass through the coating until completely covered. You can choose to season either the chicken or the coating.
- Heat about 1/4-inch of oil in a large skillet over medium-high heat. Cook the chicken rolls in hot oil, turning occasionally, until the coating turns golden brown and the meat runs clear when pricked with a fork, about 15-20 minutes total. Internal temperature should reach 165°F. Remove from oil and place on paper towel to drain. Serve warm.
- Alternatively, you may bake the chicken after coating: Place on a greased baking sheet and bake in a preheated 350°F oven until juices run clear and the coating turns golden brown, about 1 hour to 1 hour and 15 minutes.
Common Problems and Solutions
Q: Why does my stuffing fall out when I'm rolling the chicken?
A: Make sure you've pounded the chicken thin enough (about 1/4-inch) and evenly so it's pliable. Don't overstuff—use only 2-3 tablespoons of filling per breast. Secure tightly with toothpicks, and place the seam side down when you start cooking so it seals as it cooks.
Q: How do I know when the chicken is fully cooked without cutting it open?
A: Use a meat thermometer inserted into the thickest part of the roll—it should read 165°F. The juices should run clear when you prick it with a fork, and the coating should be golden brown. If frying, it takes about 15-20 minutes; if baking, plan on 60-75 minutes at 350°F.
Q: Can I prep these ahead of time?
A: Absolutely! You can stuff and roll the chicken breasts, then refrigerate them for up to 24 hours before coating and cooking. Just keep them covered well so they don't dry out.
Tips and Techniques
For extra flavor, add a pinch of Creole seasoning to the stuffing mixture. If you’re baking instead of frying, lightly spray the breaded chicken with cooking oil before baking to help the coating crisp up nicely.
Ingredient Substitutions
- canned shrimp and crabmeat: fresh or frozen shrimp and lump crabmeat
- chicken breast fillets: boneless skinless chicken thighs
- Panko bread crumbs: crushed crackers or Italian bread crumbs
- frying in oil: baking in the oven
Equipment Needed
- meat tenderizer or rolling pin
- toothpicks
- shallow dishes for egg wash and coating
- large skillet (for frying)
- meat thermometer
- baking sheet (for oven method)
Historical Context
Stuffed chicken dishes became popular in Louisiana as a way to stretch expensive seafood like shrimp and crab by combining them with chicken. This dish bridges the gap between everyday family cooking and special occasion fare.
