Lobster Stuffed Chicken with Mushroom Thyme Sauce

Delicate flavors blend and allow for each of the components of this recipe to stand-alone, and at the same time find a symphony of flavor together. Usually overwhelmed and lead by a stronger spice or herb, the chicken and lobster are present and the thyme behaves as a finishing act.

As a different take on the traditional surf ‘n turf it will easily become a staple in your repertoire of favorite meals and the easy go-to to wow any guest.

The stuffing and chicken can be prepared in advance to allow you the time to entertain or hang out with the family.

Serves 6 to 8

4 boneless chicken breasts, split and skinned
Stuffing:
1 lb fresh lobster meat
1/3 cup chopped flat-leaf parsley
1/3 cup soft bread crumbs
1 cup shredded Swiss cheese
Sauce:
¼ cup unsalted butter
¾ cup scallions and tops, thinly sliced
½ lb cremini mushrooms (sliced)
¼ cup flour
2 tbsp chopped fresh thyme
½ cup chicken broth
½ cup milk
1 cup dry white wine
Salt and freshly ground pepper, to taste
Flat-leaf parsley sprigs for garnish

Preheat the oven to 400 F. Pound the chicken breasts until very thin. Set aside.

Combine stuffing ingredients in a bowl, reserving ¼ cup cheese. Mix well and set aside. To prepare the sauce, melt butter in a saucepan over medium heat and sauté scallions and mushrooms until tender. Stir in flour and thyme. Add broth and milk, stirring constantly. Add wine, salt, and pepper and stir until sauce is thoroughly heated. Remove from heat and add ¼ to stuffing mixture, mixing well.

Season chicken lightly with salt and pepper. Spoon stuffing mixture in the center of each breast, roll up and place seam side down in a buttered baking dish. A toothpick can be used to secure the chicken if needed, but remember to remove before serving. (Breasts may be covered and refrigerated at this point for advance preparation.)

Bake for 30 to 40 minutes or until the meat is no longer pink. Remove from the oven, sprinkle with reserve cheese and bake an additional five minutes. Whisk sauce and pour onto warmed serving plates, top with chicken, and garnish with sprigs of parsley.

Once you are comfortable with this, try substituting the lobster with fresh crab meat to mix it up!