Chicken Chesapeake
Chicken breast stuffed with crab
Equipment
- 1 Oven
- 2 bowls
- 1 Sharp knife
- 1 grill pan optional
- 1 casserole dish
- 1 Meat thermometer
Ingredients
- 4 large boneless skinless chicken breasts
- 1 pound lump crab meat
- 1/4 cup fresh parsley
- 3/4 cup crackers, crushed
- 1 large egg
- 3/4 teaspoon Worcestershire sauce
- 3/4 teaspoon fresh lemon juice
- 3/4 teaspoon dry seafood seasoning
- 3/4 teaspoon stone-ground mustard
- 1/2 cup mayonnaise
- 1 handful flour seasoned with dry herbs
- 1 lump butter
Instructions
- Preheat the oven to medium-high heat, or 350°F.
- In a medium-sized bowl, combine the large egg, Worcestershire sauce, fresh lemon juice, seafood seasoning Dijon mustard, and mayonnaise.
- In a second medium-sized bowl, mix the lump crab meat, fresh parsley, and crumbled crackers.
- Combine the wet ingredients with the crab meat mixture. One by one, drizzle wet ingredients into the crab meat mixture and lightly mix.
- Use a paring knife to gently cut open a "pocket" in the top of each chicken breast. Mound up the crab meat stuffing in each slit, and fold the chicken over the mound to close the slit.
- Mark the exteriors of your chicken breasts on a hot grill pan.
- Put the stuffed breasts in a casserole dish rubbed with olive oil or sprayed with cooking spray.
- Sprinkle flour mixed with spices or a dry herb seafood seasoning over the chicken and pour melted butter on top.
- Put the chicken in the oven and bake for 20 to 25 minutes. Remove when the internal temperature reads 165°F and the chicken breasts are a golden brown.
- Remove the chicken from the oven and serve it.
