Prep the Chicken: I started by cutting the chicken breasts in half horizontally to create thin fillets. This ensures the chicken cooks evenly and faster. After that, I seasoned both sides lightly with salt and pepper.
Prepare the Breading: In a shallow dish, I mixed together cornstarch and flour for breading the chicken. This light breading would help achieve a crispy golden crust when seared.
Crab Mixture: In a separate bowl, I gently combined lump crab meat with mayonnaise, Old Bay, Worcestershire sauce, lemon juice, and Dijon mustard. The crab mixture was creamy, flavorful, and packed with the spices of the Chesapeake Bay.
Cook the Chicken: I heated butter in a skillet over medium-high heat. I then added the chicken fillets and seared them for about 5-7 minutes per side, or until the chicken was nicely golden on the outside.
Top with Crab Mixture: Once the chicken fillets were seared, I spooned the crab mixture into small balls and placed them on top of each chicken fillet. I transferred the chicken to a baking sheet and baked it in the oven at 350°F (175°C) for 10-15 minutes, until the chicken reached an internal temperature of 165°F and the crab mixture was beautifully browned.
Make the Old Bay Sauce: While the chicken was baking, I melted unsalted butter in a saucepan and whisked in flour to make a roux. Then, I gradually added milk and simmered until the sauce thickened into a creamy consistency. I seasoned the sauce with salt, pepper, and Old Bay to enhance its flavor.
Finish and Serve: Once the chicken was done, I spooned the Old Bay sauce over the top of the chicken fillets and garnished with freshly chopped parsley for a pop of color.