Chicken Stuffed With Lobster Meat Recipes

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CHICKEN BREASTS STUFFED WITH CRABMEAT



Chicken Breasts Stuffed with Crabmeat image

A cream cheese and crab stuffing in breaded, sauteed chicken breasts. An ocean of pleasurable taste sensations!

Provided by MARBALET

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Yield 4

Number Of Ingredients 13

3 ounces cream cheese, softened
2 tablespoons minced onion
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh dill
1 teaspoon minced garlic
⅛ teaspoon lemon pepper
4 ounces fresh Dungeness crabmeat
4 skinless, boneless chicken breasts
1 cup all-purpose flour
2 eggs, beaten
3 cups fresh bread crumbs
2 tablespoons butter
2 tablespoons vegetable oil

Steps:

  • In a medium bowl combine the cream cheese, onion, parsley, dill, garlic and lemon pepper. Add crabmeat and mix thoroughly. Season with salt and pepper to taste. Cover and chill in refrigerator (can be prepared 2 hours ahead).
  • Using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket. Fill each pocket with 1/4 of the crab stuffing. Then dip each chicken piece into flour, eggs and finally bread crumbs to coat. Cover completely.
  • In a large skillet melt butter or margarine with oil over medium heat. Add filled, breaded chicken breast halves to skillet and saute until golden brown and cooked through (juices run clear), about 10 minutes each side. Remove from skillet, drain on paper towels and serve.

Nutrition Facts : Calories 569.2 calories, Carbohydrate 41.9 g, Cholesterol 216.6 mg, Fat 25.4 g, Fiber 1.7 g, Protein 42.7 g, SaturatedFat 10.7 g, Sodium 543.9 mg, Sugar 2.9 g

LOBSTER STUFFED CHICKEN WITH BOURSIN CHEESE SAUCE



Lobster Stuffed Chicken With Boursin Cheese Sauce image

Whoo-hoo! Who wants to immpress at the next dinner party? I haven't tried this one yet, but it sounds beautiful! A gourmet main course served at the York Harbor Inn-

Provided by GeeWhiz

Categories     Lobster

Time 40m

Yield 8 serving(s)

Number Of Ingredients 15

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
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

Steps:

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

Nutrition Facts : Calories 665, Fat 35.7, SaturatedFat 17.6, Cholesterol 241.8, Sodium 885.2, Carbohydrate 26.8, Fiber 1, Sugar 3.6, Protein 54

CRAB STUFFED CHICKEN BREASTS



Crab Stuffed Chicken Breasts image

Chicken breasts rolled up with a crabmeat and mushroom mixture, topped with a white sauce and baked. I got this recipe from a friend and my family loves it. It's easy to make and can be served with potatoes or rice.

Provided by Christy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 14

4 tablespoons butter, divided
¼ cup all-purpose flour
1 cup chicken broth
½ cup milk
¼ cup chopped onion
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
1 (4.5 ounce) can sliced mushrooms, drained
⅓ cup crushed saltine crackers
2 tablespoons minced fresh parsley
½ teaspoon salt
1 pinch ground black pepper
4 skinless, boneless chicken breast halves
1 cup shredded Swiss cheese
½ teaspoon paprika

Steps:

  • To Make White Sauce: Melt 3 tablespoons of the butter in a medium saucepan. Stir in flour until smooth, then gradually stir in broth and milk. Bring all to a boil; boil, stirring, for about 2 minutes. Remove from heat and set aside.
  • In a large skillet melt remaining 1 tablespoon butter and saute onion over medium heat until tender. Add crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the prepared white sauce. Heat through.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Pound chicken breasts to 1/4 inch thickness. Spoon about 1/4 of the crab mixture onto the edge of each chicken breast; roll up and secure with toothpicks. Place chicken rolls in a lightly greased 9x13 inch baking dish, then top with remaining white sauce.
  • Cover dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika and bake, uncovered, for another 5 minutes or until cheese is melted and bubbly. Remove toothpicks and serve.

Nutrition Facts : Calories 477.9 calories, Carbohydrate 16.4 g, Cholesterol 164.3 mg, Fat 23.2 g, Fiber 1.5 g, Protein 49.2 g, SaturatedFat 13.3 g, Sodium 1244.4 mg, Sugar 3.1 g

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