In order to augment those gorgeous breasts (I love to say “gorgeous breasts”), we have to cut them.
Make the first cut lengthwise BUT DO NOT CUT ALL THE WAY THROUGH– think pita pocket.
This is a little tougher… Now, cut the sides in a similar fashion. We’re making pockets to stuff. This also serves to make the chicken breast thinner and will cook faster. Just slit a few inches in.
Now, what is that starting to look like???
I don’t know what it is about that dish, but it really turns me on for some reason… Couldn’t keep my hand out of it…
True food porn right there… 
Put the chicken in a baking/broiling dish, or on a broiling pan with aluminum foil. Add olive oil.
We’re going to ‘pre bake’ the chicken while doing some other stuff. Preheat the oven to something like 350-375.
You can also “Pre-Broil”. (see below).
OK-- chicken is in and pre-cooking.
That pan we used for the bacon? Drain the grease, put it back on the stove, and add vegetables for the stir fry. This includes the mushrooms (cut up), garlic, shredded carrots, and the rest of the chiles!
Alternatively, you can sautee them in EVOO…
Remember the steamed vegetables? Don’t over cook them! (Try to time it so they’re done with the rest of the food).
I got ahead of my self with some of the other food, so alternatively, you can ‘pre-broil’… This actually cooks hotter and faster…
Note This pic/post should come AFTER the next one-- I uploaded the wrong pic first and you can’t edit the pic once you upload…
AFTER you add the crab (see below), crumble in the crisp bacon, and add the raisins. Season with Old Bay. If you want you can add Italian style breadcrumbs as well, but tonight’s dish is sans breadcrumbs.
NOTE This pic/post should be before the previous step…
You have to keep the stuffing ‘stirfry’ moving…
Time to add the crabs. I get the Chicken of the Sea premium crab claws when I can’t get fresh crab meat. There are a couple other good brands that you should be able to get in the seafood section of your supermarket-- usually refridgerated.
DO NOT use the canned crab in the canned tuna fish aisle-- nasty, nasty.
Adding spices and pecorino romano cheese.
Take the pre-broiling breasts out of the oven and stuff 'em full of your crabs (HA!).
You’ll have to open up the slits with a fork. Much easier to do when you don’t have a camera in your hand (sorry for bad focus).
You’ll probably notice the inside of the chicken is still uncooked-- that’s ok because it’s not done yet!
If you were pre-baking and not pre-broiling, switch to the broiler now. It’s broiling from here on out.
Just stuff them, drizzle with some Olive Oil, sprinkle on some Old Bay or garlic powder (used Old Bay seasoning tonight). You can even sprinkle some more cheese if you wish.
Put back in the broiler, probably for at least 8-10 minutes. Keep checking on the food that the stuffing doesn’t start burning. You may have to lower the broiling rack.
VOILA!!
Here’s the dish. I cut avocados in half and used the leftover stuffing in those. The steamed veggies are right there, too!
I sprinkled everything with romano cheese and serve!
ENJOY!
(some money shots to follow…)
I missed this thread! It makes me drooool and gives good ideas. Thanks Mr. Steely.
Where do you get the canned crab that is not the nasty stuff? (and man, it really can be nasty. Makes me wonder about other canned stuff.)
OH MY GOD!!! I just saw this thread for the first time and my life will never be the same.
SteelyD, you are a god in my eyes.
[quote]Miss Parker wrote:
OH MY GOD!!! I just saw this thread for the first time and my life will never be the same.
SteelyD, you are a god in my eyes.[/quote]
[quote]sluicy wrote:
Where do you get the canned crab that is not the nasty stuff? (and man, it really can be nasty. Makes me wonder about other canned stuff.)[/quote]
You can find quality canned crab meat in your grocery store’s seafood section, and possibly at a local seafood market if they have one near you in Texas.
Look for Philip’s or Miller’s brands, or Chicken of the Sea PREMIUM. They are always sold refridgerated and have perishable dates so they’re relatively fresh. They are good alternatives to fresh caught, and quite frankly are what are used at many restaurants that don’t specify fresh daily crab meat.
Check the picture out of the can that I used. You can see that they are whole claws with minimal processing.
Hey-- where in Maine are ya from?
STICKY!
STICKY!
STICKY!
(*Start Chant)
Mods can we???
I like this thread, I know I don’t post much in it but I appreciate it SteelyD Thanks man
DG