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
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.
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