Chicken Stuffed With Lobster Meat Food

CHICKEN STUFFED WITH LOBSTER MEAT

Steps:

• Preheat oven to 350 degrees F. Position rack in center.
• Remove all the meat from the lobster and roughly chop, leaving some large pieces. Set aside
• Melt 2 tablespoons of butter in a small skillet, saute scallions for 2 to 3 minutes. Add lobster meat and wine, stir quickly to combine over high heat. Drain the mixture, reserving the liquid. Set lobster meat and scallion mixture aside. Melt remaining butter in another skillet. Add flour and cook slowly without coloring or about 5 minutes. Add reserved liquid and cream. Cook, stirring constantly until mixture begins to thicken. Stir lobster meat back into the mixture, add cayenne, and season to taste. Cool mixture completely.
• Rinse chicken breasts and pat dry. Trim any fat around edges. Place breasts, 1 at a time, between sheets of waxed paper and gently pound with a mallet until about 3/8-inch thick. Season with salt and pepper to taste.
• Lightly oil a 13 by 9-inch baking pan. Place 1/4 cup stuffing on the center of the underside of each breast. Bring the top and bottom flaps of the chicken up over the stuffing, slightly overlapping the ends, then fold up the sides to enclose the stuffing completely. Lay the packets seam side down in the pan and brush with olive oil.
• Bake until chicken is lightly browned and feels firm when pressed, 20 to 30 minutes. Slice each roll on the diagonal to serve.

CHICKEN OSCAR

Steps:

• Place chicken between 2 pieces of wax paper on a cutting board and pound very thin.
• Combine the flour, salt and pepper in a shallow bowl.
• Heat the butter in a heavy skillet. Dip the chicken pieces lightly in the seasoned flour and shake off excess.
• When the butter stops foaming, add the chicken and cook 3 to 4 minutes per side, until golden. Remove to a heated serving platter as the remaining pieces are cooked.
• While the chicken is cooking, make the hollandaise sauce per package directions. Keep warm.
• Cover each slice of chicken with crabmeat and top with 3 asparagus spears.
• Drizzle hollandaise sauce over asparagus and serve.

LOBSTER STUFFED CHICKEN WITH BOURSIN CHEESE SAUCE

Steps:

• Sauté onion and celery in clarified butter until limp, then combine in a bowl with remaining stuffing ingredients.
• Stuff pounded chicken breasts with 2 oz of stuffing and 2 oz of lobster meat.
• Sauce:
• Bring heavy cream to a boil in a 2-quart saucepan then 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 degree oven for approximately 18 minutes and top with sauce upon serving.

CRAB-STUFFED CHICKEN BREASTS

Steps:

• In a medium bowl combine the cream cheese, minced onion, parsley, dill, garlic; mix well to combine.
• Add in the crab meat; season with salt and pepper or lemon pepper (if using) mix to combine Cover and chill for a minimum of 2 hours or overnight.
• Using a small sharp knife, cut a slit horizontally through each chicken breast creating a "pocket".
• Divide and stuff the stuffing mix evenly between each breast.
• In a shallow dish mix together the bread crumbs, seasoning salt (or white salt) pepper and Parmesan cheese; mix to combine.
• Coat each chicken breast in flour, then dip in eggs, then coat with the bread crumb mixture to coat COMPLETELY.
• Melt the butter with oil in a heavy skillet, then carefully brown the chicken breasts for about 5 minutes on each side.
• Place in a buttered baking dish.
• Bake uncovered for about 30-35 minutes in a 350°F oven or until the breasts are cooked through.