Crab Rangoon Stuffed Chicken Breast

Crab Rangoon Stuffed Chicken Breast
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A Chinese restaurant appetizer favorite goes main dish stuffed inside a chicken breast and served with sweet chili sauce.


  • 3 oz. crab meat
  • 3 oz. cream cheese, softened
  • 1 Tbsp. green onion, chopped
  • 1 tsp. Worcestershire sauce
  • ½ tsp. freshly grated ginger
  • ¼ tsp. soy sauce
  • ¼ tsp. garlic, minced
  • 2 each (6-8-oz.) chicken breasts
  • Salt and pepper
  • 2 tsp. canola oil
  • 2 Tbsp. sweet chili sauce


  1. Heat oven to 375°F. In a small bowl mix together crab, cream cheese, onion, Worcestershire sauce, ginger, soy sauce and garlic; set aside.
  2. Carefully cut a slit into the side of each chicken breast to form a pocket. Stuff half the crab mixture into each chicken breast. Season with salt and pepper.
  3. Heat oil in a large oven safe skillet over medium-high heat. Add chicken and sear on each side until golden brown, about 4-5 minutes per side. Transfer pan to oven and cook 15-20 minutes or until internal temperature of the chicken reaches 165°F. Allow to stand 5 minutes. Serve with sweet chili sauce. Refrigerate leftovers.
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