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.
Submitted by David McCarthy, Australia

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 grams)cheese with garlic & herb

Method

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.

Serve 8 with a roast chicken breast each.

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.