Pollo Alla Granchio (Seafood Stuffed Chicken Breast)

Recipe Ingredients

1/2 lb	227g / 8oz	Crabmeat
1/2 lb	227g / 8oz	Shrimp
1 cup	146g / 5.1oz	Parmesan cheese - grated
1 tablespoon	15ml	Oregano - crushed
1 tablespoon	15ml	Marjoram - crushed
1 cup	237ml	Bechamel cream - divided
1 tablespoon	15ml	Salt
1 tablespoon	15ml	Pepper
1 teaspoon	5ml	Crushed garlic - divided
5
1/2 cup	99g / 3.5oz	Butter
1 cup	237ml	Heavy cream
1/2 cup	118ml	Chicken stock
1 teaspoon	5ml	Cracked black pepper
1/4 cup	15g / 0.5oz	Green onion
		Chicken breast - boneless

Recipe 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, cracked pepper, green onions and 1/2 cup bechamel cream. Simmer until sauce thickens.

Source:
Cajun Revelations Chef: Brian Blanchard Bronze Medal Culinary Classic 1991 Recipe By: Rhonda Guilbeaux

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