Chesapeake Chicken with Ham & Crab

  • 6 oz. fresh crabmeat
  • 4 skinless, boneless chicken breasts
  • 1/4 cup mayonnaise
  • 1 tsp. Chesapeake Bay Seasoning
  • 1/2 tsp. Worcestershire sauce
  • Dash Tabasco sauce
  • 1 tsp. olive oil
  • 1/4 cup onion, chopped
  • 4 thin slices Virginia country ham
  • 4 oz. fine bread crumbs or panko crumbs
  • 4 tbsp. Parmesan cheese, grated
  • 2 tbsp. unsalted butter
Sauté onion in olive oil until transparent. In a medium-size bowl, gently mix crabmeat, mayonnaise, seasoning, sauces and onion. Cut lengthwise down the center of the chicken breast, then horizontally on each side of the cut to make a pocket. Stuff each pocket with the crabmeat stuffing. Wrap or cover each breast with a slice of ham and place in a greased casserole dish. Sprinkle with bread crumbs and Parmesan, then drizzle melted butter over the top. Bake at 350 degrees for about 40 minutes or until golden brown. Serves four.
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