Lobster Stuffed Chicken With Boursin Cheese Sauce Recipes

Steps:

• Preheat oven to 350 degrees F. Position rack in center.
• Remove all the meat from the lobster and roughly chop, leaving some large pieces. Set aside
• Melt 2 tablespoons of butter in a small skillet, saute scallions for 2 to 3 minutes. Add lobster meat and wine, stir quickly to combine over high heat. Drain the mixture, reserving the liquid. Set lobster meat and scallion mixture aside. Melt remaining butter in another skillet. Add flour and cook slowly without coloring or about 5 minutes. Add reserved liquid and cream. Cook, stirring constantly until mixture begins to thicken. Stir lobster meat back into the mixture, add cayenne, and season to taste. Cool mixture completely.
• Rinse chicken breasts and pat dry. Trim any fat around edges. Place breasts, 1 at a time, between sheets of waxed paper and gently pound with a mallet until about 3/8-inch thick. Season with salt and pepper to taste.
• Lightly oil a 13 by 9-inch baking pan. Place 1/4 cup stuffing on the center of the underside of each breast. Bring the top and bottom flaps of the chicken up over the stuffing, slightly overlapping the ends, then fold up the sides to enclose the stuffing completely. Lay the packets seam side down in the pan and brush with olive oil.
• Bake until chicken is lightly browned and feels firm when pressed, 20 to 30 minutes. Slice each roll on the diagonal to serve.

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.

Steps:

• Pat chicken thighs dry with paper towels and season with salt and pepper.
• Heat butter and oil in a large nonstick skillet until butter is melted. Add seasoned chicken thighs and cook until nicely browned, about 5 minutes.
• Turn chicken and continue cooking about 2 minutes.
• Sprinkle sliced shallots over the chicken thighs, cover, and reduce heat to low. Continue cooking until an instant-read thermometer inserted into the center of the thighs reaches 165 degrees F (74 degrees C), 8 to 9 minutes more.
• Remove chicken to a plate or serving platter and keep warm.
• Stir cream into the pan drippings and add Boursin, breaking it into pieces. Increase heat to medium. Stir and cook until the cheese is melted and the sauce is bubbly, about 5 minutes.
• Pour sauce over cooked chicken thighs and garnish with snipped chives, if desired. Serve warm.