Ease of preparation rating: Medium.
Yield: 4 servings.
Ingredients:
4 boneless chicken breasts
4oz. (120g) mozzarella cheese
4oz. (120g) lobster claw and knuckle meat
3 tablespoons (45ml) canola oil
Salt and pepper, to taste
Method:
Preheat oven to 400oF (205oC).
In a mixing bowl, combine lobster and mozzarella. Season with salt and pepper and set aside.
Using a boning knife, cut a small hole through the chicken breasts, from the thick end to the thin end, without butterflying the chicken.
With your fingers, stuff each chicken breast with the lobster and cheese mixture.
In a frying pan, heat oil over medium-high heat.
Place chicken breasts in hot oil, and cook on both sides for 3-4 minutes, or until golden brown.
Remove from heat and place chicken on a baking tray lined with parchment paper.
Place chicken in the oven and cook for 8-10 minutes, or until internal temperature reaches 160oF (70oC).
Remove from heat, and serve immediately.
*Serve with Roasted Heirloom Carrots. See recipe.
