Lobster Stuffed Chicken Recipe
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Lobster Stuffed Chicken
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
1 Tbsp Scallions, sliced
1 Tbsp Chopped Parsley
1 tsp 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 Boursin Cheese with Garlic & Herb
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.
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