Side Pannel
Chicken Chesapeake
Chicken Chesapeake
- Recipe Submitted by Herb on 11/16/2014
Category: Dinner Party, Sauces, Cheese, Chicken
Ingredients List
- 4 boneless, skinless chicken breasts
- 5 strips thick-cut bacon, sliced
- 1 Tbsp seafood seasoning (such as Old Bay)
- 4 oz sharp cheddar cheese, shredded
- 1 tsp kosher salt
- ====For the filling==========
- 3 oz cream cheese, softened
- 1 Tbsp sour cream
- 1/4 tsp Worcestershire sauce
- juice of 1/2 lemon
- 1/2 tsp kosher salt
- 4 oz lump crab meat, picked for shells
Directions
Preheat oven to 375. Spray a 9×13 baking dish with cooking spray, set aside.
In a medium skillet, crisp the bacon in a 12-inch skillet until starting to crisp. Remove to paper towel lined plate to drain, and set aside. Leave the pan on the stove, you”™ll be searing the chicken breasts in a few minutes.
Prepare the filling by combining cream cheese, sour cream, Worcestershire, lemon juice and salt. Carefully fold in crab meat until combined.
Season chicken breasts with seafood seasoning. Using a pairing knife, cut a pocket into the center of each chicken breast ”“ about 2 inches long by 1 inch wide. Place 2-3 Tbsp of the crab filling into the pocket of the chicken breast, tucking the top back over the filling and securing with a couple toothpicks. Repeat with remaining chicken breasts and filling.
Bring the pan with the bacon drippings back to medium-high heat. Carefully add the chicken breasts, cooking for about 3 minutes on each side ”“ until brown. Off heat, remove the chicken to the baking dish. Top each breast with cheddar cheese and crumbled bacon. Place in oven and bake for about 25-30 minutes, a thermometer should register 165. Let cool for 5 minutes before slicing and serving
In a medium skillet, crisp the bacon in a 12-inch skillet until starting to crisp. Remove to paper towel lined plate to drain, and set aside. Leave the pan on the stove, you”™ll be searing the chicken breasts in a few minutes.
Prepare the filling by combining cream cheese, sour cream, Worcestershire, lemon juice and salt. Carefully fold in crab meat until combined.
Season chicken breasts with seafood seasoning. Using a pairing knife, cut a pocket into the center of each chicken breast ”“ about 2 inches long by 1 inch wide. Place 2-3 Tbsp of the crab filling into the pocket of the chicken breast, tucking the top back over the filling and securing with a couple toothpicks. Repeat with remaining chicken breasts and filling.
Bring the pan with the bacon drippings back to medium-high heat. Carefully add the chicken breasts, cooking for about 3 minutes on each side ”“ until brown. Off heat, remove the chicken to the baking dish. Top each breast with cheddar cheese and crumbled bacon. Place in oven and bake for about 25-30 minutes, a thermometer should register 165. Let cool for 5 minutes before slicing and serving
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