Maryland Chicken Recipe

Rinse rice under cold water until water runs clear. Drain thoroughly.

In a medium saucepan over medium heat, melt 1 tbs butter with 1 tsp olive oil. Add the chopped onion and diced carrot and sauté until softened and translucent, about 4–5 minutes.

Add the drained rice and stir to coat in the butter mixture. Toast the rice for 1–2 minutes until slightly fragrant.

Pour in 3 cups chicken stock, add 3/4 tsp salt and 1/4 tsp black pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15–18 minutes or until liquid is absorbed and rice is tender.

Remove from heat and let sit covered for 5 minutes. Fluff with a fork and stir in 1 tbsp chopped parsley. Keep warm until serving.

In a large bowl, gently break up the crabmeat with a fork, taking care to keep lumps intact.

Add 3 tbs breadcrumbs, 2 tbs mayonnaise, 1 tsp Dijon, 1 tbsp minced shallot, 1 tbsp chopped parsley, 1 tsp lemon juice, 1/2 tsp Worcestershire sauce, 1/2 tsp Old Bay, 1/4 tsp salt and 1/4 tsp pepper. Gently fold to combine.

Stir in the beaten egg to bind the mixture. If mixture feels too wet, add an additional tablespoon of breadcrumbs.

Form the mixture into 4 equal patties (about 3–4 oz each) and chill in the refrigerator for 15 minutes to firm up while preparing the chicken.

Preheat oven to 375°F (190°C). Pat chicken breasts dry with paper towels. Season both sides and under skin with 1.5 tsp kosher salt and 1 tsp black pepper.

Gently loosen the skin over each breast to create a pocket for the stuffing without removing the skin completely.

Place one crab cake inside the pocket under the skin of each chicken breast, pressing it to sit flush with the meat. If necessary, secure the skin with toothpicks, tucking excess skin under the breast.

Heat a large ovenproof skillet over medium-high heat. Add 1 tbs olive oil and 2 tbs butter. When foaming subsides, place the stuffed chicken breasts skin-side down and sear until golden brown, about 3–4 minutes. Flip and sear the other side for 1–2 minutes.

Transfer the skillet to the preheated oven and roast for 12–18 minutes, until an instant-read thermometer inserted into the thickest part of the breast (not the stuffing) reads 160°F (71°C). Remove from oven and tent loosely with foil for 5 minutes; temperature will rise to 165°F (74°C). Remove any toothpicks before serving.

While chicken roasts, make the lobster cream. In a small saucepan over medium heat, melt 2 tbs butter. Add 1 tbsp minced shallot and 1 tsp minced garlic; sauté until softened, about 1–2 minutes, without browning.

Deglaze the pan with 60 ml dry white wine and simmer until reduced by half, about 2–3 minutes.

Add 120 ml shellfish or chicken stock and 1/2 tsp tomato paste; simmer another 2 minutes to integrate flavors.

Reduce heat to low and stir in 120 ml heavy cream. Cook gently until sauce thickens slightly, about 3–4 minutes. Season with 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper.

Fold in the 4 oz chopped lobster meat and warm through for 1–2 minutes—do not overcook to preserve tenderness. Stir in 1 tsp chopped chives if using. Taste and adjust seasoning.

Spoon a bed of rice pilaf onto each of 4 plates.

Place one stuffed chicken breast atop each rice bed.

Ladle lobster cream sauce over the chicken and around the rice. Garnish with extra chopped parsley and a lemon wedge. Serve immediately.