Slice chicken breasts down the middle lengthwise so that they are half the thickness. Season with the Old Bay seasoning and salt to taste. Set aside and allow to reach room temperature.
Make your crab mixture. Sautee 4 cloves of garlic finely chopped for 1 minute and add to a large mixing bowl. Add in 2 ½ tbsp mayonnaise, 1 ½ tsp Worcestershire sauce, 1 tsp lemon juice, 1 egg, 1 tsp Dijon mustard, 1 tsp Old Bay seasoning, 1 ½ tbsp parsley, and ¼ tsp salt. Fold in crab meat so that it remains chunky. Allow to thicken and cool in the refrigerator while we cook our chicken.
Preheat oven to 400F while we sear our chicken to a golden brown color. Heat a large pan to medium-high heat and drizzle with olive oil. Pat the chicken of any excess water and cook for 2 minutes on each side. In the last 30 seconds of cooking, add in a squirt of fresh lemon juice. Set aside on a dish with paper towels to allow the chicken to drain excess moisture.
After about 2 minutes of the chicken resting, place parchment paper onto a baking sheet or casserole dish. Place chicken breast evenly apart. Spoon crab mixture from the refrigerator on top of the chicken and allow to bake for 8 minutes. At the 8-minute mark, add your shredded cheese and return to the oven for another 15 minutes or until melted.
While chicken is cooling, make your sauce. Blend ¾ cup milk with 3 tbsp melted butter, 1 tsp parsley, 1 tsp lemon juice and ¾ tsp Old Bay seasoning. Top each chicken breast with about 3 spoonfuls of sauce. Top with fresh cut parsley and serve with a side of your choice. Enjoy!
