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!

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