Crab Stuffed Chicken Breasts

You can cook this in separate dishes, but the best thing about it is when

the crab salad leaks out a bit and gets in the peas. And that’s just brilliant.

Crab Salad Stuffed Chicken Breasts with Peas

Crab Salad:

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

Combine all ingredients together in a bowl and set aside.

Chicken and Peas:

4 large chicken breasts

3 tablespoons Persian Lime Olive Oil

Crab salad

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.