From:
York Harbor Inn
Lobster
Stuffed Chicken with Boursin Cheese Sauce
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.