Last weekend was a true GNO weekend. Some girls that I attended high school with spent the weekend in Chincoteague, VA. We had a blast and enjoyed some of the best seafood that the Eastern Shore has to offer. Here’s a recipe for one of our favorite entrees.
Chesapeake Chicken with Crab and Ham
¼ cup onion, chopped
1 tsp. olive oil
1 can Crabmeat (Bay Beyond)
1-4 cup mayonnaise
1 tsp. Chesapeake Bay Seasoning
1/2 tsp Worcestershire sauce
Dash Tabasco sauce
4 skinless, boneless chicken breasts
4 thin slices Virginia country ham
4 oz. fine bread crumbs
4 tbsp. Parmesan cheese, grated
2 tbsp. unsalted butter
Saute onion in olive oil until transparent. In a medium-size bowl, gently mix crab meat, mayonnaise, seasoning, sauces and onion. Cut lengthwise down the center of each chicken breast, then horizontally on each side of the cut to make a pocket. Stuff each pocket with the crab meat 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.