Pollo alla granchio (seafood stuffed chicken

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

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