Chicken Chesapeake

• Meat

  • 5 Chicken breasts - split if, boneless skinless large

• Seafood

  • 1 lb Crab meat

• Refrigerated

  • 1 Egg - 1

• Condiments

  • 1 tbsp Lemon juice, fresh
  • 1 Mayonnaise
  • 1/2 tsp Mustard, dry
  • 1 tsp Worcestershire sauce

• Baking & Spices

  • 1 Cayenne pepper - dash
  • 1 Old bay seasoning
  • 1/2 tsp Paprika
  • 1 Pepper
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 1/4 cup Bread cubes

• Dairy

  • 2 tbsp Butter
  • 1 tbsp Sour cream

• Beer, Wine & Liquor

  • 1 cup White wine

• Other

  • EVOO - 1/2 cup

Found on fourmileridge.com

Description

Ingredients

• boneless skinless chicken breasts - split if large - 5-6
• white wine - 1 cup
• EVOO - 1/2 cup
• butter - 2 Tbs
• pepper
• crab meat - 1 lb
• mayonnaise - 1/2 cup (not salad dressing!)
• sour cream - 1 Tbs
• fresh lemon juice - 1 Tbs
• worcestershire sauce - 1 tsp
• Old Bay Seasoning - 1/2 tsp (more to taste)
• salt - 1/2 tsp
• cayenne pepper - dash
• dry mustard - 1/2 tsp
• egg - 1 beaten
• bread cubes - 1/4 cup, sliced small
• paprika - 1/2 tsp

Directions

• Preheat oven to 400 degrees F. Place the chicken breasts in a ziplock bag and pound them a little with the smooth side of a meat hammer to tenderize and make them uniform in thickness.  Pour the wine and EVOO into the ziplock, seal and refrigerate.  While the chicken is marinating, mix the Crab Imperial ingredients together and cover. Right before cooking, remove the chicken from the marinade (discard the marinade!) and allow the chicken to drain slightly on paper towels. Heat a large cast iron skillet on medium heat and drizzle with EVOO.  Melt the butter in the skillet.  When the skillet is very hot, place the chicken breasts in, then turn the heat down slightly.   They should sizzle and brown.  Sorry about any spatters on your stove!  Leave the chicken cook for about 3 minutes, then turn to cook other side.  Sprinkle with a little salt and pepper.  When the chicken breasts are done (165 degrees F at their thickest spot on a meat thermometer), turn off the heat and top the chicken breasts with a large scoop of Crab Imperial. Place the Chicken Chesapeake in the oven for about 10 minutes, then remove and let rest for about 5 minutes.  Delicious served with fresh-cut French fries, salad and lemon wedges.