night_son
Diamond Member
After a weekend of engorging ourselves on fine home cooking, I spent an hour last night picking the rest of Thursday's steamed blue crabs. What meat made it into the steel bowl contributed to another family favorite: Chesapeake Chicken. Now, in some uh hum East Coast dining establishments, Chesapeake Chicken means roasted chicken pieces sprinkled with Old Bay seasoning. Below is our recipe for the real thing.
Side note: We visited with the future in-laws Saturday for a mixed Creole/East Indian dinner of Tandoori Chicken and Shrimp Jambalaya. I agreed to take a glass of her mother's homemade Kumis and smile it down with the knowledge her father and I would soon after be retreating to his study for a taste of Glenfiddich 30 year on the rocks. While the ladies caught up in the dining room on center piece designs, we hustled off to discuss finer things over that Scotch, such as wedding finances and politics (escape plan, anyone?). What we actually accomplished covertly in the absence of our better halves was advancing our long played Shadowrun campaign. Who says life has to be dreadful even if Guyanese cooking burns your face off and future father-in-laws airs of intimidation extend only to the threshold of their dens? Turns out there is balance in the universe.
Chicken Chesapeake
2 large whole boneless, skinless chicken breasts, thawed
1 pound lump blue crab meat
1 tsp fresh lemon juice
1 tablespoon sour cream
1 tablespoon cream cheese
2 tablespoons mayonnaise
1 tsp mustard
1 tsp Tabasco Sauce
1 egg
2 stalks fresh cilantro, diced
1/8 sweet red onion, diced
1 tsp Old Bay seasoning
1 tsp Tajin Classic seasoning
1/2 cup shredded sharp cheddar cheese
Slice a 2-3 inch deep "pocket" into the entire lateral length of each chicken breast. Place pieces of meat in a mixture of salt, meat tenderizer, Old Bay seasoning and ice cold water. Let soak in fridge for at least one hour.
Preheat oven to 350.
In a metal mixing bowl beat one large egg. Add mayonnaise, mustard, Old Bay seasoning, Tabasco Sauce, sour cream, Tajin seasoning, lemon juice, cream cheese (softened in microwave), red onion and shredded cheddar cheese. Mix together thoroughly. Add lump crab meat. Use hands to knead and mix crab meat with other ingredients until all liquid, onion and cheese bits are absorbed and worked into the meat. Divide meat into equal 1/2 pound sections.
Remove chicken from fridge. Drain and pat dry, place in glass oven safe dish with pockets facing up. line bottom of pockets with diced cilantro. Stuff each chicken breast with 1/2 each of crab meat mixture. Secure closed with skewers or toothpicks if desired. Sprinkle additional sharp cheddar cheese over each chicken breast. Cover dish loosely with a sheet of aluminum foil. Bake at 350 for 55-75 minutes, checking often after 30 minutes. Cover and uncover dish as needed to prevent chicken drying out. Spoon liquid from bottom of dish over chicken as desired to increase tenderness.
Remember to remove toothpicks/skewers before eating. Serve with fresh, hot pretzel bread and melted butter/Old Bay mix on the side. Goes down extremely well with a Summer Shandy or Shiner Bock.
Enjoy
Side note: We visited with the future in-laws Saturday for a mixed Creole/East Indian dinner of Tandoori Chicken and Shrimp Jambalaya. I agreed to take a glass of her mother's homemade Kumis and smile it down with the knowledge her father and I would soon after be retreating to his study for a taste of Glenfiddich 30 year on the rocks. While the ladies caught up in the dining room on center piece designs, we hustled off to discuss finer things over that Scotch, such as wedding finances and politics (escape plan, anyone?). What we actually accomplished covertly in the absence of our better halves was advancing our long played Shadowrun campaign. Who says life has to be dreadful even if Guyanese cooking burns your face off and future father-in-laws airs of intimidation extend only to the threshold of their dens? Turns out there is balance in the universe.
Chicken Chesapeake
2 large whole boneless, skinless chicken breasts, thawed
1 pound lump blue crab meat
1 tsp fresh lemon juice
1 tablespoon sour cream
1 tablespoon cream cheese
2 tablespoons mayonnaise
1 tsp mustard
1 tsp Tabasco Sauce
1 egg
2 stalks fresh cilantro, diced
1/8 sweet red onion, diced
1 tsp Old Bay seasoning
1 tsp Tajin Classic seasoning
1/2 cup shredded sharp cheddar cheese
Slice a 2-3 inch deep "pocket" into the entire lateral length of each chicken breast. Place pieces of meat in a mixture of salt, meat tenderizer, Old Bay seasoning and ice cold water. Let soak in fridge for at least one hour.
Preheat oven to 350.
In a metal mixing bowl beat one large egg. Add mayonnaise, mustard, Old Bay seasoning, Tabasco Sauce, sour cream, Tajin seasoning, lemon juice, cream cheese (softened in microwave), red onion and shredded cheddar cheese. Mix together thoroughly. Add lump crab meat. Use hands to knead and mix crab meat with other ingredients until all liquid, onion and cheese bits are absorbed and worked into the meat. Divide meat into equal 1/2 pound sections.
Remove chicken from fridge. Drain and pat dry, place in glass oven safe dish with pockets facing up. line bottom of pockets with diced cilantro. Stuff each chicken breast with 1/2 each of crab meat mixture. Secure closed with skewers or toothpicks if desired. Sprinkle additional sharp cheddar cheese over each chicken breast. Cover dish loosely with a sheet of aluminum foil. Bake at 350 for 55-75 minutes, checking often after 30 minutes. Cover and uncover dish as needed to prevent chicken drying out. Spoon liquid from bottom of dish over chicken as desired to increase tenderness.
Remember to remove toothpicks/skewers before eating. Serve with fresh, hot pretzel bread and melted butter/Old Bay mix on the side. Goes down extremely well with a Summer Shandy or Shiner Bock.
Enjoy
