Lobster Stuffed Chicken Breasts with Garlic Cream Sauce

• 2 Tablespoons Butter
• 1/4 cups Chopped Yellow Onion
• 1/4 cups Chopped Celery
• 1 cup Crushed Buttery Crackers
• 2 Tablespoons Sherry
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Worcestershire Sauce
• 1 Tablespoon Chopped Fresh Parsley
• 1 Tablespoon Chopped Green Onion
• 4 whole Boneless, Skinless Chicken Breasts
• 8 ounces, weight Lobster Meat, Steamed
• 1/2 cups Dry White Wine
• 2 Tablespoons Shallots
• 1 Tablespoon Butter
• 1 cup Heavy Cream
• 5 ounces, weight Garlic Herb Boursin Cheese

1. Saute onion and celery in butter until soft and onion is transparent.
2. Remove from heat and add crackers, sherry, garlic powder, Worcestershire, parsley, green onions, salt and pepper to taste.
3. Pound each chicken breast to the same thickness.
4. Divide lobster between the four pieces of chicken, then divide the cracker mixture between the four.
5. Roll up chicken breasts, tucking the ends and securing with toothpicks.
6. Place chicken in a baking dish and pour wine over.
7. Bake at 350 degrees for 25-35 minutes or until juices run clear.
8. To make the sauce, saute shallots in butter until soft.
9. Add heavy cream, cook until liquid is reduced and thickened.
10. Cut cheese into cubes and add to pan.
11. When cheese melts and sauce appears thickened, remove from heat.
12. Serve over baked chicken breasts.

butter, yellow onion, celery, buttery crackers, sherry, garlic, worcestershire sauce, parsley, green onion, chicken breasts, lobster, white wine, shallots, butter, heavy cream, weight garlic

Taken from tastykitchen.com/recipes/main-courses/lobster-stuffed-chicken-breasts-with-garlic-cream-sauce/ (may not work)