Ingredients:
Stuffing 2 oz Onions, finely diced 2 oz Celery, finely diced 1 oz Clarified Butter 1 oz Dry Sherry ½ Tbsp. Minced Garlic ½ Tbsp. Worcestershire Sauce 10 oz Ritz Crackers, crushed 1 Tbsp. Scallions, sliced 1 Tbsp. Chopped Parsley 1 tsp. Salt 1 tsp. White Pepper
Sauce 2 cups Heavy Cream 10 oz Boursin Cheese with Garlic & Herb 8 – six oz Boneless, skinless Chicken Breasts, lightly pounded 1 lb. Lobster Meat, medium diced
Method: Sauté onion and celery in clarified butter until limp. Combine with remaining stuffing ingredients. Stuff pounded chicken breasts with 2 oz of cracker stuffing and 2 oz of lobster meat.
Sauce: Bring heavy cream to a boil in a 2-quart saucepan. Whisk in Boursin 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 chicken in a 350’ oven for approximately 18 minutes and top with sauce upon serving. Serves 8
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