Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup cream cheese, softened
- 1 cup mayonnaise
- 2 cups crab meat, cooked and shredded
- 1 cup shredded cheddar cheese
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Begin by marinating the chicken breasts with garlic powder, onion powder, salt, and pepper. Heat a frying pan over medium heat and cook each side for 5-7 minutes or until fully cooked.
- In a mixing bowl, combine cream cheese, mayonnaise, crab meat, Worcestershire sauce, and half of the cheddar cheese. Mix until creamy.
- In a baking dish, layer the cooked chicken breasts and spoon the crab filling generously on top. Add the remaining cheddar cheese over the filling.
- Preheat the oven to 350°F (175°C) and bake the assembled chicken for 25-30 minutes until the cheese is melted and bubbly.
Notes
- Leftover Chicken Chesapeake should be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave until warmed through.
- Serve with steamed vegetables, a light salad, or over rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 piece
- Calories: 550 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg