Yield: 5 Servings
Measure | Ingredient |
---|---|
½ pounds | Crabmeat |
½ pounds | Shrimp |
1 cup | Parmesan cheese -- grated |
1 tablespoon | Oregano -- crushed |
1 tablespoon | Marjoram -- crushed |
1 cup | Bechamel cream -- divided |
1 tablespoon | Salt |
1 tablespoon | Pepper |
1 teaspoon | Crushed garlic -- divided |
5 \N | 8 ounce |
½ cup | Butter |
1 cup | Heavy cream |
½ cup | Chicken stock |
1 teaspoon | Cracked black pepper |
¼ cup | Green onion |
\N \N | Chicken breast -- boneless |
In large bowl, mix crabmeat, shrimp, Parmesan cheese, oregano, marjoram, ½ cup bechamel cream, salt, pepper and ½ teaspoon garlic. Pound chicken breasts until ¼ inch thick. Spread stuffing over chicken; then roll breasts, securing with a wood pick. Saute chicken in butter until golden brown. Discard excess oil. Add heavy cream, ½ tsp garlic, chicken stock, craced pepper, green onions and ½ cup bechamel cream. Simmer until sauce thickens. Source: Cajun Revalations Chef: Brian Blanchard Bronze Medal Culinary Classic 1991 Recipe By : Rhonda Guilbeaux