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    • Pollo Alla Granchio (Seafood Stuffed Chicken Breast)

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Meats, Seafood, Dairy Cajun Poultry, Seafood 5 Servings

    INGREDIENTS

    1/2 lb Crabmeat
    1/2 lb Shrimp
    1 c Parmesan cheese — grated
    1 tb Oregano — crushed
    1 tb Marjoram — crushed
    1 c Bechamel cream — divided
    1 tb Salt
    1 tb Pepper
    1 ts Crushed garlic — divided
    5 8 ounce
    1/2 c Butter
    1 c Heavy cream
    1/2 c Chicken stock
    1 ts Cracked black pepper
    1/4 c Green onion
    Chicken breast — boneless

    INSTRUCTIONS

    In large bowl, mix crabmeat, shrimp, Parmesan cheese, oregano, marjoram,
1/2 cup bechamel cream, salt, pepper and 1/2 teaspoon garlic. Pound chicken
breasts until 1/4 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, 1/2 tsp garlic, chicken
stock, craced pepper, green onions and 1/2 cup bechamel cream. Simmer until
sauce thickens. Source: Cajun Revalations Chef: Brian Blanchard Bronze
Medal Culinary Classic 1991
Recipe By     : Rhonda Guilbeaux
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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