Crab-Stuffed Roasted Chicken Breasts

When you want an impressive, delicious dish, without a lot of work, this is the recipe for you. Finished with a sprinkle of fresh basil, it's restaurant-style dining right in your own home.

At a glance

Prep

20 min.

Total

1 hr. 10 min.

Serves

Bake: 35 min.

Cool: 15 min.

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What You'll Need

2 1/2 pounds skinless, boneless chicken breast halves
1 bottle (about 10 ounces) prepared Italian salad dressing
1 pouch (4 ounces) Idahoan® four cheese mashed potatoes, prepared according to package directions
1/2 pound refrigerated, pasteurized crabmeat (about 1 1/2 cups)
3/4 cup shredded Parmesan cheese (about 6 ounces)
2 tablespoons finely chopped fresh basil leaves

How to Make It

1
Heat the oven to 350°F.
2
Place the chicken breasts in a 3-quart shallow baking dish.
3
Pour the Italian salad dressing over the chicken and bake for 25 minutes. Remove the baking dish from the oven and cool for 15 minutes.
4
Cut a horizontal slit in the center of each chicken breast half with a sharp knife. Do not cut all the way through. Cut a little pocket on either side of the slit, again, making sure not to cut all the way through.
5
Stir the prepared potatoes and crabmeat in a medium bowl and season to taste. Divide the potato mixture evenly among the chicken pockets.
6
Place the stuffed chicken breasts in a 3-quart shallow baking dish and sprinkle with the cheese. Bake for 10 minutes, or until the chicken is cooked through and the cheese is melted. Sprinkle with the basil and serve immediately.