Pollo alla granchio (seafood stuffed chicken breast)
5 servings
Ingredients
| Quantity | 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 | 8 ounce | |
| ½ | cup | Butter |
| 1 | cup | Heavy cream |
| ½ | cup | Chicken stock |
| 1 | teaspoon | Cracked black pepper |
| ¼ | cup | Green onion |
| Chicken breast -- boneless | ||
Directions
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