Pollo alla Granchio (Seafood Stuffed Chicken Breast)
Author: Rhonda Guilbeaux
Ingredients
  • 1/2 pound crabmeat
  • 1/2 pound shrimp
  • 1 Cup Parmesan cheese - grated
  • 1 Tablespoon oregano - crushed
  • 1 Tablespoon marjoram - crushed
  • 1 Cup bechamel cream - divided
  • 1 Tablespoon salt
  • 1 Tablespoon pepper
  • 1 teaspoon crushed garlic - divided
  • 1/2 Cup butter
  • 1 Cup heavy cream
  • 1/2 Cup chicken stock
  • 1 teaspoon cracked black pepper
  • 1/4 Cup green onion
  • chicken breasts - boneless
Instructions
  1. In large bowl, mix crabmeat, shrimp, Parmesan cheese, oregano, marjoram, 1/2 cup bechamel cream, salt, pepper and 1/2 teaspoon garlic.
  2. Pound chicken breasts until 1/4 inch thick. Spread stuffing over chicken; then roll breasts, securing with a wood pick.
  3. 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.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/pollo-alla-granchio-seafood-stuffed-chicken-breast/9159/