This Stuffing Will Turn Your Ordinary Chicken Breasts Into a Marvelous Feast

You may think the list of ingredients looks lengthy, but do not let that scare you. This isn’t a difficult recipe at all and once you’ve tried it, I guarantee it will become a staple in your dinner rotation.

You can choose your favorite stuffing mix or even make your own. And it is really simple to tweak the flavors by adding different seasonings! I like to add a little bit of chili powder.



12 chicken breast halves, skinned and deboned

½ cup finely chopped celery

½ cup finely chopped onion

¼ cup finely chopped green pepper

¼ cup Kerrygold butter, melted

½ pound lump crab meat

2 cups seasoned stuffing mix

1 Eggland’s egg, beaten

¼ tsp garlic salt

¼ tsp pepper

¼ tsp garden seasoning

¾ cup Kerrygold butter, melted and divided

2 cups corn flakes crumbs



Using a meat mallet, flatten the chicken to about ¼ inch thickness.

In a large skillet, sauté onion, celery and green pepper in butter. Remove from heat. Add crabmeat, stuffing mix, egg, seasonings and ¼ cup butter; mix until combined.

Spread some crabmeat mixture (about ¼ cup) on each chicken breast, roll up, pressing edges to seal. Cover and refrigerate for half an hour.

Dip each chicken roll in remaining 1/2 cup melted butter and dredge in corn flakes crumbs.

Place in a baking dish, seam side down. Cover and bake at 350 for 45 minutes. Uncover and bake an additional 10 minutes or until golden brown.




Quick tip: This recipe makes 6 servings (2 stuffed breast halves per person).