The Cowboy Cook's Crab Stuffed Chicken Breasts

This recipe courtesy of The Cowboy Cook Jeff Tracy


  • 6 boneless, skinless chicken breasts
  • 1/2 cup feta cheese, crumbled
  • 1 cup smoked Gouda, grated
  • 1/4 cup bacon, cooked and crumbled
  • 1-2 green onion stalks, finely sliced
  • 1 cup lump crab meat (see note) 
  • 2 eggs
  • 1/3 cup half-and-half, creme or milk
  • 1/2 cup pre-made garlic & herb breadcrumbs
  • salt and pepper


  1. Preheat oven to 400-degrees.  Lightly grease a rectangular baking pan large enough to hold the chicken breasts without overlapping.
  2. Cut a slit into the top of the chicken breast, but don't cut all the way through.  You want to create a "pocket" to hold the stuffing. 
  3. Divide the feta cheese, bacon, green onions and crab between the six chicken breasts, stuffing them into the pocket you created.  Season with salt and pepper.
  4. Combine the eggs and half-and-half and beat until well-combined.  Gently brush the egg wash over the chicken breasts.
  5. Evenly sprinkle smoked Gouda over stuffed chicken breasts then sprinkle with bread crumbs until top of chicken is lightly covered, but not coated. 
  6. Place chicken breasts in baking pan and bake for 30 minutes or until center is cooked through.  If top is browning too quickly, cover with foil.
  7. Serve with sauteed mushrooms and a spinach salad.

Note:  This recipe tastes best with fresh or frozen crab, rather than canned.  You can find it already picked in the meat aisle of your grocery store, or you can get a whole crab and pick it yourself.  If you must use canned crab meat, be sure to rinse well to remove the flavor of the packing brine.


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