Chesapeake Chicken

Can you tell I love stuffed chicken recipes?  I discovered this dish while I was down in Chesapeake Beach working at my daughter's bakery.  I reviewed multiple versions on this dish and this was my final compilation.  I used imperial sauce on top (recipe follows).  To make this you will need:
4 boneless, skinless chicken breasts
1/2 lb. lump crab meat (Chesapeake Bay blue crab meat is preferred)
1/3 cup butter crackers (like Ritz)
3 tablespoon finely chopped Italian parsley
3 green onions finely chopped
 1 egg
1/4 c. mayonnaise
3/4 teaspoon mustard powder
1/2 teaspoon lime (or lemon) juice
1/2 teaspoon Worcestershire sauce
1 tablespoon Old Bay seasoning
4 tablespoons flour
4 tablespoon butter, melted
1.)  Preheat oven to 375 degrees.

2.)  In a bowl mix together the crackers, parsley, green onion, egg, mayonnaise, mustard powder, lime juice, and Worcestershire sauce.
3.)  Create a pocket in each chicken breast by using a sharp knife to create a half moon slit that spans from the top to midway through the chicken breast.  With a teaspoon, stuff each chicken breast with a generous amount of the crab filling.
4.)  Spray your baking pan with Pam.  On a paper plate, combine the Old Bay and flour.  Roll each stuffed breast in this mixture.  Place in the baking dish and pour the melted butter over the stuffed breasts.  Cover with foil and bake for 40 minutes.  Remove foil and bake for an additional 20 minutes spooning the sauce over the breasts.  Serve with imperial sauce.

Imperial Sauce
1 whole(s) egg beaten

2 cup(s) mayonnaise

2 teaspoon(s) dijon mustard

1 teaspoon(s) Old Bay Seasoning

2 tablespoon(s) dry sherry

1.)  Combine all ingredients in a small saucepan and heat through.