Entree: United States – Mid-Atlantic – Chicken Chesapeake (Seared or baked chicken breasts topped with a creamy Old Bay-seasoned crabmeat topping typical of the Chesapeake Bay)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
20 min
Additional
5 min
Total
40 min
Ingredients
- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 8 oz (225 g) lump crabmeat, picked over for shells
- 3/4 cup (180 g) mayonnaise
- 1 large egg, beaten
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 g) Dijon mustard
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (2 g) Old Bay seasoning
- 1/4 cup (25 g) finely grated Parmesan cheese
- 1/3 cup (40 g) panko breadcrumbs
- 2 tbsp (8 g) chopped fresh parsley
- 2 tbsp (30 ml) dry white wine (optional)
- 2 tbsp (30 ml) heavy cream (optional, to loosen mixture)
- Lemon wedges for serving
Instructions
1. Preheat the oven to 400°F (200°C). Pat the chicken breasts dry and season both sides with the kosher salt and black pepper.
2. Heat the olive oil and 1 tablespoon of the butter in a large ovenproof skillet over medium-high heat. Sear the chicken breasts 3 to 4 minutes per side until golden but not fully cooked; remove to a plate and set aside.
3. In a medium bowl, gently combine the lump crabmeat, mayonnaise, beaten egg, lemon juice, Dijon mustard, Worcestershire sauce, Old Bay seasoning, Parmesan, panko, chopped parsley, and white wine if using. Stir until just combined; add heavy cream if the mixture seems too stiff.
4. Return the skillet to medium heat and melt the remaining 1 tablespoon butter. Place the seared chicken breasts back in the skillet and spoon an even layer of the crab mixture over each breast, mounding slightly.
5. Transfer the skillet to the preheated oven and bake until the crab topping is set and golden and the chicken reaches an internal temperature of 165°F (74°C), about 12–15 minutes.
6. Remove from the oven and let rest 5 minutes. Serve the Chicken Chesapeake with lemon wedges and a sprinkle of extra chopped parsley.
