Chicken Chesapeake
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 crab 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
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.
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