Lobster Stuffed Chicken

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Lobster Stuffed Chicken

Lobster stuffed chicken combines the best from the sea with the best from the land and is a truly special meal, yet so quick to prepare and cook. Serve at a dinner party when you want to impress your guests.
Servings: 8

Ingredients

  • 2 oz onions finely diced
  • 2 oz celery finely diced
  • 1 oz clarified butter
  • 1 oz dry sherry
  • 1/2 Tbsp minced garlic
  • 1/2 Tbsp Worcestershire sauce
  • 10 oz Ritz Crackers crushed (these are dry crackers)
  • 1 Tbsp scallions Spring onions, sliced
  • 1 Tbsp chopped parsley I like Italian flat leaf parsley best.
  • 1 tsp sea salt
  • 1 tsp white pepper
  • 8 six-oz boneless skinless chicken breasts, lightly pounded
  • 1 lb lobster meat medium diced
  • 2 cups heavy cream
  • 10 oz 280 gramscheese with garlic & herb

Instructions

  • Saute onion and celery in clarified butter until limp.
  • Combine with remaining stuffing ingredients.
  • Stuff pounded chicken breasts with 2 oz (55 grams)of cracker stuffing and 2 oz (55 grams) of lobster meat.
  • Bring heavy cream to a boil in a 2-quart saucepan. Whisk in cheese and reduce heat to very low.
  • Cook sauce very gently, scraping the bottom of the pan with a rubber spatula often, so that the cheese does not burn.
  • Continue cooking until the sauce is lightly thickened.
  • Sauce may be held for a short time in warm water bath.
  • Bake lobster stuffed chicken in a 350F (around 170C) oven for approximately 20 minutes and top with sauce upon serving.

Notes

A glass of cold Sauvignon Blanc makes it even better. If you’ve never tried a New Zealand Sauvignon Blanc, now is the time to try this beautiful wine.