Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Chicken Chesapeake
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- Level: Intermediate
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 507
- Total Fat
- 33 g
- Saturated Fat
- 10 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 45 g
- Cholesterol
- 222 mg
- Sodium
- 697 mg
Iconic Old Bay Seasoning was invented in Baltimore in the 1930s, and it has been a Maryland must-have ever since: It’s the quintessential topping for all those blue crabs from nearby Chesapeake Bay. Chicken Chesapeake is a local dish that calls for Old Bay both on the chicken and in the creamy sauce on top.
- Level: Intermediate
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 507
- Total Fat
- 33 g
- Saturated Fat
- 10 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 45 g
- Cholesterol
- 222 mg
- Sodium
- 697 mg
Ingredients
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Directions
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Using a chef’s knife, cut each chicken breast in half horizontally to make 2 thinner pieces. Pound with a meat mallet to about 1/2 inch thick. Season lightly with salt and pepper and sprinkle with 1 teaspoon Old Bay. Dredge lightly in flour.
- Heat the vegetable oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned on both sides, 5 to 6 minutes total. Remove to the prepared baking sheet, leaving a few inches between each piece of chicken.
- Whisk the egg, mayonnaise, 2 teaspoons mustard and the Worcestershire sauce in a medium bowl. Fold in the crabmeat and 2 tablespoons parsley. Top the chicken evenly with the crab mixture, spreading it to mostly cover. Sprinkle the cheese all over the crab mixture. Transfer to the oven and bake until the cheese is melted and the crab mixture is hot, about 10 minutes.
- Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the 1 tablespoon flour and cook, stirring, until combined and no longer raw, about 1 minute. Slowly whisk in the milk, then bring to a simmer and cook, whisking occasionally, until slightly thickened, 3 to 4 minutes. Whisk in the remaining 1/2 teaspoon each Old Bay and mustard. Remove from the heat and stir in the lemon juice and remaining 2 tablespoons parsley. Spoon the sauce over the chicken and serve with lemon wedges.
