- 4 boneless skinless chicken breasts
- 5 strips thick-cut bacon (sliced)
- 1 tablespoon Old Bay seasoning
- 4 ounces shredded sharp cheddar cheese
- 1 teaspoon kosher salt
- 3 ounces of cream cheese (softened)
- 1 tablespoon sour cream
- ¼ teaspoon Worcestershire sauce
- juice of the ½ lemon
- ½ teaspoon kosher salt
- 4 ounces lump crab meat (picked for shells)
- Preheat the oven to 375 degrees and lightly grease a 9×13 inch baking dish (with olive oil or cooking spray). Cook bacon in a large skillet over medium-high heat, turning once, until starting to crisp. Remove the bacon from the pan and drain on paper towels. Leave the bacon grease in the pan to cook the chicken after it has been stuffed.
- To make the filling- in a medium bowl combine cream cheese, sour cream, Worcestershire sauce, lemon juice, and salt. Gently fold the lump crab into the mixture until just combined. Season the chicken breasts on both sides with
- Old Bay seasoning. With a paring knife cut a pocket into the center of each chicken breast that’s about 2 inches long by 1 inch wide. Stuff 2-3 tablespoons of the crab mixture into the pocket of each chicken breast. Tuck the top back over the filling and secure using two toothpicks. Repeat until all of the chicken breasts are stuffed.
- Heat the pan with the reserved bacon grease to medium-high heat. Add the chicken breasts to the pan, and cook for about 3 minutes on each side (until brown). Remove the chicken from the pan and place into the greased baking dish. Top each chicken breast with cheddar cheese and crumbled bacon. Place into the oven and bake for 25-30 minutes or until the chicken is fully cooked (has reached an internal temperature of 165 degrees). Let cool for 5 minutes before slicing and serving.