NEW - Grilled Chicken Breast stuffed with Crab Meat

This dish is a two-for-one special. The seasoned chicken breasts and the crab meat filling are delicious stand-alone recipes. Other options for the crab meat filling are stuffing it in flounder or tomatoes, or serving it up with crackers as a dip. Honestly, I probably ate half of the crab meat filling alone while gazing out my kitchen window, waiting for my grill to heat up.

Yet the taste of the seasoned chicken with the crab meat filling gives you the best of both worlds. Enjoy!

GRILLED CHICKEN BREAST STUFFED WITH CRAB MEAT

4 chicken breasts, skinless and boneless
1/4 cup chopped onions
1/4 cup chopped celery
2 tbsp. butter
2 tbsp. white wine
Juice of 1 lemon
8 oz. canned crabmeat*
1/3 cup seasoned breadcrumbs
Olive oil
Salt & Pepper to taste
Old Bay Seasoning to taste

Heat butter in a pan until melted. Add onions and celery; heat until soft. Add crab meat, wine and lemon juice; stir. Add breadcrumbs; stir. When warmed, remove from heat, place crab meat filling in a bowl; set aside.

Butterfly cut** the chicken breasts, fill with crab meat filling, fold closed and secure with tooth picks.

Drizzle both sides of chicken breasts with olive oil, then season with salt, pepper and Old Bay seasoning (eyeball seasoning to your liking).

Heat grill to medium-high heat. Spray grill grates with cooking spray to avoid sticking. Place chicken breasts on grill, close lid. Flip every so often until chicken breasts are completely cooked on all sides and throughout, approximately 15-20 minutes.

Serves well with grilled asparagus and a glass of Pinot Grigio.

*I suggest buying the large, 16-oz cans of crab meat that are located in the seafood section of your supermarket. While they can be a bit pricey at times, they are packed with 100% crab meat. The smaller cans that are found near the cans of tuna are packed with about 1/3 water, so you are getting your money's worth with the larger cans. You will use 1/2 of a can for this recipe.

**To butterfly cut the chicken breasts means to slice the breast open horizontally, almost but not completely through, so you can fold the two pieces open. For specific instructions on how to butterfly a chicken breast, click here.