Lobster Stuffed Chicken

Stuffing:
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

Sauce:
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

Saut� 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