Chicken Chesapeake

Marylanders can't even eat chicken without stuffing it with crab
Blue crabs for Chicken Chesapeake

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This recipe is courtesy of Tasty Kitchen.

3
Servings
144
Calories Per Serving
Deliver Ingredients

Ingredients

For the crab imperial:

  • 1/4 Pound crab meat
  • 1 egg
  • 4 slices green pepper, diced
  • 1 Tablespoon mayonnaise
  • 1 Tablespoon parsley
  • 4 whole Saltine crackers, crushed
  • 1 1/2 Tablespoon Old Bay Seasoning
  • 1 Tablespoon butter
  • 1 Teaspoon milk
  • 2 Dashes of salt and pepper

For the chicken:

  • 3 pieces boneless, skinless chicken breast
  • 1 Teaspoon Old Bay Seasoning
  • 2 Dashes of salt and pepper

Directions

For the crab imperial:

Pick through the crab meat removing any shells or cartridge.

Preheat the oven to 350F.

In a small bowl, mix together the raw egg, green pepper, mayo, parsley, crackers, Old Bay seasoning, and butter.

Stir in the crab meat and season lightly with salt and pepper.

Lightly grease a small baking dish. Add the crab mixture and pour milk over top.

Bake for 15-20 minutes, or until the milk has soaked through and the mixture has browned.

Let cool for 10 minutes.

For the chicken:

Butterfly the chicken breasts and season liberally with Old Bay, salt, and pepper.

Lightly grease a 9"×13" baking dish.

Stuff approximately 2 tablespoons of the crab imperial into each chicken breast. Secure with a toothpick if necessary.

Transfer the chicken to the baking dish and bake for 20-30 minutes, or until the chicken is cooked through and no longer pink.

Microwave the remaining crab imperial for 30 seconds and top chicken breasts with it.

Nutritional Facts

Total Fat
6g
9%
Sugar
5g
6%
Saturated Fat
2g
8%
Cholesterol
58mg
19%
Carbohydrate, by difference
12g
9%
Protein
12g
26%
Vitamin A, RAE
4µg
1%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
24mg
2%
Choline, total
28mg
7%
Fiber, total dietary
2g
8%
Folate, total
19µg
5%
Iron, Fe
4mg
22%
Magnesium, Mg
28mg
9%
Niacin
3mg
21%
Phosphorus, P
100mg
14%
Selenium, Se
14µg
25%
Sodium, Na
176mg
12%
Water
32g
1%
Zinc, Zn
1mg
13%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.