Chicken Chesapeake
Chicken Chesapeake is a delicious dish that combines boneless chicken breasts with a creamy crab mixture, topped with cheddar cheese and seasoned with Old Bay to capture the flavors of the Chesapeake Bay region. The dish is finished with a rich Old Bay sauce and is perfect for seafood lovers who want to try a variation of the classic Chicken Maryland or Crab-stuffed chicken.
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup lump crab meat
- 1 cup sharp cheddar cheese
- 1/2 cup mayonnaise
- 1 tablespoon Old Bay Seafood Seasoning
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon Mustard
- 1 tablespoon cornstarch
- 2 tablespoons flour
- 1 egg
- 2 tablespoons unsalted butter
- 1 cup milk
- Salt and black pepper to taste
- Chopped parsley for garnish
Instructions
- 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.
Notes
How to Pick the Best Crab Meat: Fresh lump crab meat is the best option for this dish. Look for crab meat that is sweet, firm, and moist. When purchasing, make sure it’s from a trusted source, and if you can, buy it from a local seafood market or reputable grocery store.If fresh crab isn’t available, you can also use frozen lump crab meat, but ensure it’s properly thawed before using it in the recipe.
Substitute for Mayonnaise: If you want a lighter version, you can substitute mayonnaise with Greek yogurt or sour cream for a creamy texture without the added fat. This will still hold the crab mixture together and add a subtle tang.
Make it Spicier: For those who enjoy a kick of heat, you can add hot sauce or Cayenne pepper to the crab mixture for an extra burst of spice.
Avoid Overcooking the Chicken: To ensure your chicken stays moist and tender, don’t overcook it. Use a meat thermometer to check for an internal temperature of 165°F (75°C). This will prevent the chicken from drying out.