You can cook this in separate dishes, but the best thing about it is whenthe crab salad leaks out a bit and gets in the peas. And that’s just brilliant.
Crab Salad Stuffed Chicken Breasts with Peas
8 ounces lump crabmeat, picked over for shells
1/4 cup mayonnaise
1 tablespoon White Balsamic
2 teaspoons finely grated lemon zest
2 teaspoons freshly squeezed lemon juice
1 stalk celery, finely diced
1 spring onion or scallion, finely chopped
2 tablespoons seasoned breadcrumbs
Pinch of Szechuan Pepper Salt
Chicken and Peas:
4 large chicken breasts
3 tablespoons Persian Lime Olive Oil
1/2 cup seasoned breadcrumbs
1 cup frozen peas
Preheat the oven to 375°F.
At the thickest part of the chicken breast, make a 3-inch incision. Cut so that it makes a pocket, being sure not to go all the way through the breast. Stuff with a couple tablespoons of Crab Salad.
In a greased casserole dish, arrange the chicken evenly. Fill the gaps with the peas. Sprinkle the Olive Oil over everything and add a nice coating of breadcrumbs to everything.
Bake for 25 to 30 minutes. It should be golden brown and the crab salad should be bubbling.