Chicken Chesapeake

It’s getting to be the time of year where I have to get creative with crab. I’m hoping Jon and my dad will have an opportunity to run the trotline for the first time this weekend. I think Andrew will be old enough to go this year, everyone’s excited about that!

I’ve seen this dish on many restaurant menus in our area. Usually a chicken breast stuffed with crab dip or crab imperial, then baked. But you guys know me – I couldn’t leave it at that. So I added bacon and cheddar cheese, as well as using some seafood seasoning to add some flavor to the chicken breasts.

Since the chicken is stuffed, you don’t need a ton of crab meat. A small amount goes a long way in this dish. I know not everyone is as fortunate as me, crab locale wise…trying to look out for you guys! But, if you happened to have some leftover crab dip or crab imperial, you could certainly substitute that in place of the crab filling listed in the recipe.

It was delicious, relatively easy and quick to throw together, and impressive…always a winning combination in my book. Looking forward to summertime here on the Chesapeake Bay!

8 Comments

  1. Posted June 6, 2013 at 11:17 AM | Permalink

    Wow, this chicken looks so delicious! It’s different from anything I’ve seen. I’m going to have to check this out!

  2. Posted June 6, 2013 at 12:17 PM | Permalink

    This. Sounds. Amazing.

  3. Posted June 6, 2013 at 7:24 PM | Permalink

    Haven’t had this since living in Delaware. Miss the east coast! Will definitely be making this sometime soon!

  4. Posted June 7, 2013 at 12:05 AM | Permalink

    Amazing looking chicken dish. My son and his family are visiting in a couple of weeks and I may try this recipe. Thanks for posting this.

    Mary

  5. Stephanie
    Posted July 7, 2013 at 7:04 PM | Permalink

    Oh wow, I love crab! I’m in Canada with no local crabs to speak of, do you think tinned crab would work?

  6. Elaine Williams
    Posted December 17, 2013 at 6:30 PM | Permalink

    Christmas Eve Dinner? Here we come! As an experienced cook and entertainer – it is easy to see how this dish can impress without breaking the bank or wearing the cook out.

  7. Linda Bennett
    Posted September 29, 2014 at 7:56 PM | Permalink

    EXCELLENT. Though I had a bigger chicken breast and stuffed it with the crab mixture, it was too full to brown before putting in the oven, so I stuffed it and put it in for about 45 minutes, and, then after it cooked, added the cheese on topped it with bacon, put it in again for about 10 minutes, served it with mashed potatoes and frozen green beans cooked in sautéed onions and some of the cooked bacon….it was wonderful. Had two slices left over and will have that, warmed over, on a fresh roll as lunch tomorrow. Will certainly have again!!!!!!!! Crab meat from our source is the best!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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