| 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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