Lobster Stuffed Chicken With Boursin Cheese Sauce - cooking recipe

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

Preparation

Saute 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.