Pesto-marinated Crab Stuffed Chicken Recipe
grilled chicken breast stuffed with blue crab, red bell peppers and jack cheese, pan seared potato cake, Chef ’s veggies, cajun cream sauce
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Ingredients
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Chicken & Marinade
Crab Stuffing
Potato Cakes
Chef's Veggies
Cajun Cream Sauce
Finishing & Garnish
Method
Chicken & Marinade
- 1
butterfly and marinate
Pat chicken breasts dry. Using a sharp knife, slice each breast horizontally to create a pocket (or butterfly and pound to 1/2-inch thickness). In a small bowl combine 6 tbs basil pesto, 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp salt and 1/2 tsp black pepper. Lightly coat each chicken breast inside and out with the pesto marinade. Refrigerate while you prepare the stuffing (15–30 minutes).
Crab Stuffing
- 2
mix filling
In a bowl, gently combine 10 oz lump blue crab meat, 1/2 diced red bell pepper, 3 oz shredded jack cheese, 2 tbs mayonnaise, 1 sliced green onion, 1 tbs chopped parsley and 1/2 tsp lemon zest. Season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning cautiously to avoid over-salting the crab. Keep mixture chilled until ready to stuff.
- 3
stuff and secure
Divide stuffing into 4 equal portions. Stuff each marinated chicken breast pocket with one portion—do not overstuff. If needed, secure openings with toothpicks or kitchen twine and pat exterior lightly with remaining pesto to seal.
Cooking the Chicken
- 4
grill or sear then finish
Preheat a grill or a heavy skillet (cast-iron) over medium-high heat and brush with 1 tbs olive oil. Sear each stuffed chicken breast 3–4 minutes per side until golden (watch for filling leakage). Reduce heat to medium-low, cover or transfer to a preheated 375°F (190°C) oven and cook until internal temperature reaches 165°F (74°C) (about additional 8–12 minutes depending on thickness). If using toothpicks, remove before serving. Brush with 1 tbs butter just before resting for gloss.
- 5
rest
Transfer cooked breasts to a cutting board and rest 5 minutes to allow juices to redistribute.
Potato Cakes
- 6
prepare potatoes
If using fresh grated russets, squeeze out excess moisture in a clean kitchen towel until mostly dry (2–3 minutes). In a large bowl combine 2 cups grated potatoes, 1 beaten egg, 3 tbs flour, 1/2 tsp salt and 1/4 tsp black pepper. Mix to form a sticky batter.
- 7
shape and fry
Heat 3 tbs vegetable oil in a nonstick skillet over medium heat. Scoop about 1/2 cup portions of the potato mixture and shape into 3–4 thin cakes (makes 4). Place in hot pan, flatten gently, and cook 4–5 minutes per side until golden brown and crisp. Transfer to a paper towel-lined tray and keep warm in a low oven while finishing other components.
Chef's Veggies
- 8
toss and roast or sauté
Toss 1 cup broccoli florets, 1 cup baby carrots (halved), and 1 cup sliced yellow zucchini with 1 tbs olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Roast on a sheet pan at 400°F (200°C) for 10–12 minutes until tender-crisp, or sauté in a skillet over medium-high heat 6–8 minutes until bright and slightly caramelized.
Cajun Cream Sauce
- 9
sauce
In a small saucepan melt 2 tbs unsalted butter over medium heat. Add 1 minced shallot and 1 tsp minced garlic and sauté 1–2 minutes until fragrant and softened. Stir in 1 tsp cajun seasoning and 1/2 tsp paprika and cook 30 seconds. Deglaze with 1/4 cup dry white wine (or chicken stock) and reduce by half (about 1–2 minutes). Lower heat and stir in 1/2 cup heavy cream. Simmer gently 2–3 minutes until slightly thickened. Finish with 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm until plating.
Plating & Finish
- 10
assemble
Place one potato cake on each plate, top with a stuffed chicken breast. Arrange a portion of the chef's veggies beside the chicken. Spoon 2–3 tbs of the cajun cream sauce over the chicken and a little on the plate for dipping. Garnish with 1 tbs chopped parsley and a lemon wedge. Serve immediately.