Lobster Stuffed Chicken with Boursin Cheese Sauce presented by York Harbor Inn
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
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
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.
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