| 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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