Lobster Stuffed Chicken With Boursin Cheese Sauce

• Stuffing
• 2 ounces onions, finely diced
• 2 ounces celery, finely diced
• 1 ounce clarified butter
• 1 ounce dry sherry
• 1/2 tablespoon minced garlic
• 1/2 tablespoon Worcestershire sauce
• 10 ounces Ritz crackers, crushed
• 1 tablespoon scallion, sliced
• 1 tablespoon chopped parsley
• 1 teaspoon salt
• 1 teaspoon white pepper
• Sauce
• 2 cups heavy cream
• 10 ounces boursin spreadable cheese with garlic and herbs
• 8 (6 ounce) boneless skinless chicken breasts, lightly pounded
• 1 lb lobster meat, medium diced

1. Saute onion and celery in clarified butter until limp, then combine in a bowl with remaining stuffing ingredients.
2. Stuff pounded chicken breasts with 2 oz of stuffing and 2 oz of lobster meat.
3. Sauce:
4. Bring heavy cream to a boil in a 2-quart saucepan then whisk in Boursin Cheese and reduce heat to very low.
5. Cook sauce very gently, scraping the bottom of the pan with a rubber spatula often, so that the cheese does not burn.
6. Continue cooking until the sauce is lightly thickened.
7. Sauce may be held for a short time in warm water bath.
8. Bake chicken in a 350 degree oven for approximately 18 minutes and top with sauce upon serving.

stuffing, onions, celery, butter, sherry, garlic, worcestershire sauce, crackers, scallion, parsley, salt, white pepper, sauce, heavy cream, spreadable cheese with garlic, chicken breasts, lobster

Taken from www.food.com/recipe/lobster-stuffed-chicken-with-boursin-cheese-sauce-138962 (may not work)