Now, here is an absolutely delicious recipe that is super easy, fast and can be made with pantry ingredients from my post earlier this week. It is also my very most popular post on my blog!
Chicken Chesapeake can be on the table in about 25 minutes, depending on the thickness of the chicken. It also seems like a special occasion dish, but it’s so quick and easy, it’s no trouble to make on a regular no occasion day, even after work.
Also, it can be divided into two separate dishes, the chicken can be grilled, sliced and served with salad, or topped with bacon, BBQ and cheese and the Crab Imperial can be baked in a rarebit dish and eaten plain or served with crackers or bread chunks. This dish can also help you use up any homemade bread that is slightly stale and hasn’t been eaten throughout the week. Leftovers reheat very well!
Chicken marinated in white wine and EVOO is very tender and has a very light and delicious flavor. It also has less of a tendency to dry out. Make some extra pieces of chicken to use for meal planning throughout the work week.
You won’t need to spend a dime going out to eat – when eating at home tastes this great!!!
I used canned claw crab meat, because it's inexpensive and keeps for a long time in the fridge. I'm sure jumbo lump would be awesome in this recipe! The recipe for the crab topping is one I've used for Crab Imperial for years.
The white wine and EVOO marinade for boneless chicken is my everyday recipe. We love the flavor and texture of boneless chicken breasts marinated in EVOO and white wine. Chicken in this marinade is also great on the grill.
Chicken Chesapeake is also easy to make on the grill, just turn down the heat and close the grill lid at the last stage of cooking for about 5 - 10 minutes (baking on 400 degrees F).
- Prep Time : 20 minutes
- Cook Time : 15 minutes
- Yield : for a family
- Allergens : shellfish
- boneless skinless chicken breasts - split if large - 5-6
- white wine - 1 cup
- EVOO - 1/2 cup
- butter - 2 Tbs
- Crab Imperial
- crab meat - 1 lb
- mayonnaise - 1/2 cup (not salad dressing!)
- sour cream - 1 Tbs
- fresh lemon juice - 1 Tbs
- worcestershire sauce - 1 tsp
- Old Bay Seasoning - 1/2 tsp (more to taste)
- salt - 1/2 tsp
- cayenne pepper - dash
- dry mustard - 1/2 tsp
- egg - 1 beaten
- bread cubes - 1/4 cup, sliced small
- paprika - 1/2 tsp
Preheat oven to 400 degrees F.
Place the chicken breasts in a ziplock bag and pound them a little with the smooth side of a meat hammer to tenderize and make them uniform in thickness. Pour the wine and EVOO into the ziplock, seal and refrigerate. While the chicken is marinating, mix the Crab Imperial ingredients together and cover.
Right before cooking, remove the chicken from the marinade (discard the marinade!) and allow the chicken to drain slightly on paper towels.
Heat a large cast iron skillet on medium heat and drizzle with EVOO. Melt the butter in the skillet. When the skillet is very hot, place the chicken breasts in, then turn the heat down slightly. They should sizzle and brown. Sorry about any spatters on your stove! Leave the chicken cook for about 3 minutes, then turn to cook other side. Sprinkle with a little salt and pepper. When the chicken breasts are done (165 degrees F at their thickest spot on a meat thermometer), turn off the heat and top the chicken breasts with a large scoop of Crab Imperial.
Place the Chicken Chesapeake in the oven for about 10 minutes, then remove and let rest for about 5 minutes. Delicious served with fresh-cut French fries, salad and lemon wedges.