Charles’ Chicken Chesapeake

3 Tbsp. butter (divided)
4 boneless chicken breasts, skin on
3 Tbsp. chopped onion
3 Tbsp. bell pepper (any color)
3 Tbsp. finely chopped country ham
1/2 lb. lump crabmeat (picked over)

Season the chicken with salt and white pepper. Sauté the breasts in a hot pan with 1 ½ Tbsp. of the butter. Finish cooking the chicken in a 400 degree oven for 10-12 min. While the chicken is cooking, in a small sauté pan, melt the rest of the butter. Sauté the onion, pepper and ham over medium-high heat. At the last minute, fold in the crabmeat, and when the mixture is just warmed through, spoon it on top of the chicken to serve.