Pollo Alla Granchiopoultry 1/2 lb crabmeat 1/2 lb 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 5 8 ounce 1/2 cup butter 1 cup heavy cream 1/2 cup chicken stock 1 teaspoon cracked black pepper 1/4 cup green onion 1 chicken breast -- boneless 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, craced pepper, green onions and 1/2 cup bechamel cream. Simmer until sauce thickens. Source: Cajun Revalations Chef: Brian Blanchard Bronze Medal Culinary Classic 1991 Recipe By : Rhonda Guilbeaux |
