Entree: United States – Chesapeake Bay – Chicken Chesapeake (Pan-seared chicken breast topped with a creamy Old Bay–seasoned crab imperial and melted cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 12 min

Total 40 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 1 tsp (6 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 cup (60 g) all-purpose flour
- 2 large eggs, beaten
- 1/4 cup (60 ml) milk
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 8 oz (225 g) lump crab meat, picked free of shells
- 1/3 cup (80 g) mayonnaise
- 2 tsp (10 g) Dijon mustard
- 1 tsp (5 g) Old Bay seasoning
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (8 g) chopped fresh parsley
- 1/2 cup (56 g) shredded sharp cheddar cheese
- 1/4 cup (30 g) panko breadcrumbs
- Lemon wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat your broiler and position an oven rack about 6 inches (15 cm) from the heat. Lightly oil a baking sheet or use a shallow baking dish.
2. Pound each chicken breast to an even thickness (about 1/2-inch (1.27 cm)) between sheets of plastic wrap. Season both sides with salt and pepper.
3. Set up a dredging station: flour in one shallow dish, beaten eggs mixed with milk in another. Dredge each breast in flour, shake off excess, dip in egg wash, then set aside.
4. In a large skillet over medium-high heat, warm olive oil and butter until shimmering. Add chicken and cook 3–4 minutes per side until golden but not fully cooked through. Transfer chicken to the prepared baking sheet.
5. In a bowl, gently combine lump crab meat, mayonnaise, Dijon mustard, Old Bay, Worcestershire, lemon juice, parsley, cheddar, and panko. Taste and adjust seasoning carefully to preserve crab flavor.
6. Spoon an even layer of the crab mixture over each partially cooked chicken breast, pressing lightly to adhere.
7. Broil 2–4 minutes until topping is bubbly and lightly browned. Remove from oven and let rest 2 minutes.
8. Serve hot with lemon wedges and a sprinkle of chopped parsley.

1. Preheat your broiler and position an oven rack about 6 inches (15 cm) from the heat. Lightly oil a baking sheet or use a shallow baking dish.
2. Pound each chicken breast to an even thickness (about 1/2-inch) between sheets of plastic wrap. Season both sides with salt and pepper.
3. Set up a dredging station: flour in one shallow dish, beaten eggs mixed with milk in another. Dredge each breast in flour, shake off excess, dip in egg wash, then set aside.
4. In a large skillet over medium-high heat, warm olive oil and butter until shimmering. Add chicken and cook 3–4 minutes per side until golden but not fully cooked through. Transfer chicken to the prepared baking sheet.
5. In a bowl, gently combine lump crab meat, mayonnaise, Dijon mustard, Old Bay, Worcestershire, lemon juice, parsley, cheddar, and panko. Taste and adjust seasoning carefully to preserve crab flavor.
6. Spoon an even layer of the crab mixture over each partially cooked chicken breast, pressing lightly to adhere.
7. Broil 2–4 minutes until topping is bubbly and lightly browned. Remove from oven and let rest 2 minutes.
8. Serve hot with lemon wedges and a sprinkle of chopped parsley.