Lobster Stuffed Chicken With Boursin Cheese Sauce

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-

• Ready In: 40 mins
• Serves: 8

Ingredients

• Stuffing

• 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

• Sauce

• 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

Directions

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