Louis Kemp Crab Delights-Stuffed Chicken Breasts with Roasted Broccoli Florets

By JMarieMartin

Louis Kemp Crab Delights-Stuffed Chicken Breasts with Roasted Broccoli Florets is the perfect dinner for any casual weekend feast or weeknight meal planning rotation. Make this recipe on Sunday night and have enough prepped meals for the whole week. This recipe is filled with fresh herbs, creamy cream cheese, zesty, fresh lemon juice and zest, imitation crab, and includes a side of roasted broccoli for a full meal the whole family will love.

Ingredients

• 1 (16-ounce) package Louis Kemp Crab Delights
• 6 boneless skinless chicken breasts
• 1 tablespoons fresh dill, chopped
• 2 tablespoons fresh Italian flat-leaf parsley, chopped
• 1 cup fresh spinach, chopped
• 10 cherry tomatoes, cut into fourths
• 3 tablespoons mayonnaise
• 1/2 tablespoons lemon zest
• 1 tablespoons fresh lemon juice
• 1/4 cup red onion, finely chopped
• 2 garlic cloves, minced
• 1 (8-ounce) package cream cheese, softened, cubed
• 3 broccoli crowns, cut into florets
• 3 tablespoons olive oil
• 3 cups Panko breadcrumbs
• 3 eggs
• 18 to 24 toothpicks
• Salt and black pepper, to taste

Details

Servings 6
Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

Preheat oven to 375°F.

In a bowl mix together the dill, parsley, spinach, cherry tomatoes, mayonnaise, lemon zest, lemon juice, red onion, garlic, cream cheese, salt, and black pepper. Set aside.

Spread the broccoli florets out onto a large, deep baking pan, and sprinkle with salt and black pepper to taste. Then, add the olive oil and mix thoroughly with your hands. Set aside.

Take each chicken breast and with a sharp knife, cut each chicken breast down the middle without cutting all the way through. Cut each chicken breast so that they are cut in half but the back of each chicken breast is still connected and able to be folded over and secured with toothpicks.

Fill each chicken breast with 2 to 3 tablespoons of the crab mixture and secure the opening with 3 to 4 toothpicks.

In two medium-sized bowls, crack the eggs in one of the bowls and whisk with a fork. Then, in the second bowl add the Panko breadcrumbs, and add salt and black pepper to taste.

Dredge each chicken breast in the egg mixture, then in the Panko breadcrumb mixture, and place on top of the broccoli.

Bake for 60 minutes or until the chicken is done. Once removed from the oven, tent with foil and allow to sit for 10 minutes, then serve.