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Crab & Shrimp Stuffed Chicken

Serves 6 - 8

Metric Imperial Ingredients
15 ml 1 tbsp Vegetable oil
5 ml 1 tsp Garlic, chopped
250 ml 1 cup Onion, chopped
125 ml 1/2 cup Celery, chopped
500 ml 2 cups
Mushrooms, sliced
15 ml 1 tbsp Dry Italian herbs
750 ml 3 cups Day old bread, 1/2" cubes
125 ml 1/2 cup Apple juice or white wine
1 tin
1 tin Ocean's Crabmeat (170 g)
1 tin
1 tin Ocean's Cocktail Shrimp (113 g)

Salt and pepper to taste
8 8 Boneless chicken breasts
2 pkg
2 pkg Mushroom or béarnaise sauce mix (48 g)


  1. Preheat oven to 180°C (350°F).
  2. Drain and rinse shrimp and crabmeat and set aside.
  3. In a large fry pan over medium heat, add oil, garlic, onions, celery and mushrooms and sauté for 3-5 minutes. Add the bread cubes and dry Italian herbs and mix together. Add apple juice or wine and mix. Fold in crab and shrimp and season to taste with salt and pepper. Set aside.
  4. Lay chicken flat on cutting board. Cut a horizontal slice through the chicken, leaving a hinge on one side. Season the chicken well.
  5. Place 1/2 cup of stuffing into each chicken breast. Place on a baking sheet and bake for 45 minutes or until cooked through.
  6. Prepare sauce according to package directions, spoon over chicken and serve.

**Can also be used with fish such as salmon or trout. Adjust cook time as needed for fish.

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