Title: Pollo Alla Granchio (Seafood Stuffed Chicken Breast)
Categories: Poultry, Seafood
Yield: 5 Servings

1/2 lb Crabmeat
1/2 lb Shrimp
1 c Parmesan cheese -- grated
1 tb Oregano -- crushed
1 tb Marjoram -- crushed
1 c Bechamel cream -- divided
1 tb Salt
1 tb Pepper
1 ts Crushed garlic -- divided
5 8 ounce
1/2 c Butter
1 c Heavy cream
1/2 c Chicken stock
1 ts Cracked black pepper
1/4 c Green onion
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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip