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.
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.