Mango Crab Stuffed Chicken Breasts
Transform your weeknight dinner into a gourmet experience with Mango Crab Stuffed Chicken Breasts—a show-stopping combination of tropical sweetness and savory luxury. Juicy chicken breasts are expertly filled with a creamy mixture of fresh diced mango, succulent crab meat, and softened cream cheese, accented by fragrant cilantro, green onions, and a hint of smoked paprika for a bold yet balanced flavor profile. After a quick sear in olive oil, these flavor-packed parcels are baked to perfection, ensuring every bite is tender and bursting with vibrant flavors. Ready in under an hour, this dish is ideal for impressing guests or treating your family to a restaurant-worthy meal at home. Serve it with a fresh garden salad or roasted vegetables for an unforgettable dining experience!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup Fresh mango, diced
- 1 cup Cooked crab meat
- 4 ounces Cream cheese, softened
- 2 tablespoons Green onions, finely chopped
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 8 pieces Toothpicks
Instructions
Preheat your oven to 375°F (190°C).
Prepare the chicken breasts by slicing each breast horizontally to create a pocket. Do not cut all the way through. Set them aside.
In a medium-sized bowl, combine the diced mango, cooked crab meat, softened cream cheese, green onions, chopped cilantro, garlic powder, smoked paprika, and half the salt and pepper. Mix well to form the filling.
Spoon the mango crab mixture into the pocket of each chicken breast, dividing it evenly among all four pieces. Use toothpicks to secure the edges of the chicken, ensuring the filling stays inside while cooking.
Season the outside of the chicken breasts with the remaining salt, pepper, and a light sprinkle of smoked paprika.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken from the oven, allowing it to rest for 5 minutes before removing the toothpicks.
Serve the Mango Crab Stuffed Chicken Breasts warm, garnished with extra chopped cilantro if desired.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 1341 mg | 58% | |
| Total Carbohydrate | 9.3 g | 3% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 7.1 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 106 mg | 8% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 771 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
