Lobster Stuffed Chicken With Boursin Cheese Sauce

The scent of the ocean always brings me back to summers on Cape Cod, where my grandfather, a seasoned fisherman, would bring home the day’s catch. One particular summer, he surprised us with a bounty of lobster, and my grandmother, never one to shy away from a culinary challenge, dreamed up the most decadent dish: lobster stuffed chicken. The richness of the lobster combined with the creamy, garlicky Boursin sauce was simply divine. Although this recipe is inspired by that unforgettable meal, it’s a bit more refined and something I love to make for a special occasion.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 8
• Dietary Type: Pescatarian

Ingredients

For the Stuffing:

• 2 ounces onions, finely diced
• 2 ounces celery, finely diced
• 1 ounce clarified butter
• 1 ounce dry sherry
• ½ tablespoon minced garlic
• ½ tablespoon Worcestershire sauce
• 10 ounces Ritz crackers, crushed
• 1 tablespoon scallion, sliced
• 1 tablespoon chopped parsley
• 1 teaspoon salt
• 1 teaspoon white pepper

For the Sauce:

• 2 cups heavy cream
• 10 ounces Boursin spreadable cheese with garlic and herbs

For the Chicken:

• 8 (6 ounce) boneless skinless chicken breasts, lightly pounded
• 1 lb lobster meat, medium diced

Equipment Needed

• Large skillet
• Mixing bowl
• 2-quart saucepan
• Rubber spatula
• Baking sheet

Instructions

1. Begin by preparing the stuffing. In a large skillet, sauté the finely diced onions and celery in the clarified butter over medium heat until they become limp and translucent. This usually takes about 5-7 minutes. Be careful not to brown them.

2. In a mixing bowl, combine the sautéed onions and celery with the remaining stuffing ingredients: dry sherry, minced garlic, Worcestershire sauce, crushed Ritz crackers, sliced scallion, chopped parsley, salt, and white pepper. Mix well until all ingredients are evenly distributed.

3. Now it’s time to stuff the chicken. Take each lightly pounded chicken breast and carefully make a pocket in the side, being careful not to cut all the way through. Stuff each breast with approximately 2 ounces of the prepared stuffing mixture.

4. Next, add about 2 ounces of the medium diced lobster meat into the pocket on top of the stuffing. Ensure the lobster is distributed evenly within the chicken breast.

5. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

6. While the oven preheats, prepare the Boursin cheese sauce. In a 2-quart saucepan, bring the heavy cream to a boil over medium heat.

7. Once the cream is boiling, reduce the heat to very low and whisk in the Boursin spreadable cheese with garlic and herbs.

8. Cook the sauce very gently, stirring constantly with a rubber spatula, ensuring you scrape the bottom of the pan to prevent the cheese from burning or sticking. Continue cooking until the sauce is lightly thickened and smooth, about 5-7 minutes.

9. If you’re not ready to serve immediately, the sauce can be held for a short time in a warm water bath to prevent it from forming a skin.

10. Arrange the stuffed chicken breasts on a baking sheet.

11. Bake the chicken in the preheated 350 degree Fahrenheit oven for approximately 18 minutes, or until the chicken is cooked through and the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius). A meat thermometer is your best friend here!

12. To serve, place each baked chicken breast on a plate and generously top with the creamy Boursin cheese sauce.

Expert Tips & Tricks

• Pounding the chicken breasts to an even thickness ensures they cook evenly and prevents the outer edges from drying out before the center is cooked. Use a meat mallet and pound gently.
• Don’t overcook the lobster! Since the lobster is already cooked, it just needs to be warmed through. Overcooked lobster can become rubbery.
• Make-ahead tip: The stuffing can be prepared a day in advance and stored in the refrigerator. This saves time on the day of cooking.
• If the Boursin cheese sauce becomes too thick, whisk in a tablespoon or two of milk or cream to thin it out to your desired consistency.
• If you don’t have clarified butter, you can use regular butter, but watch it carefully as it may brown more quickly.

Serving & Storage Suggestions

Serve the Lobster Stuffed Chicken hot, immediately after baking. Garnish with a sprinkle of fresh parsley or scallions for a pop of color. This dish pairs beautifully with roasted asparagus, mashed potatoes, or a simple side salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken in a preheated oven at 325 degrees Fahrenheit (160 degrees Celsius) until heated through. Avoid microwaving, as it can make the chicken tough and the lobster rubbery. The sauce can be reheated gently in a saucepan over low heat. If freezing, be aware that the sauce’s texture might change slightly upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	665 kcal	N/A
Calories from Fat	320 g	48 %
Total Fat	35.7 g	54 %
Saturated Fat	17.6 g	87 %
Cholesterol	241.8 mg	80 %
Sodium	885.2 mg	36 %
Total Carbohydrate	26.8 g	8 %
Dietary Fiber	1 g	4 %
Sugars	3.6 g	14 %
Protein	54 g	107 %

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Substitute gluten-free crackers for the Ritz crackers in the stuffing.
• Seafood Swap: If you’re not a fan of lobster, you can use crab meat or shrimp as a substitute.
• Cheese Variation: If you can’t find Boursin cheese, cream cheese with garlic and herbs can be used as a substitute. Add a pinch of garlic powder and some dried herbs (such as thyme, rosemary, or oregano) to mimic the Boursin flavor.
• Spice it Up: Add a pinch of red pepper flakes to the stuffing for a little heat.
• Vegetable Boost: Mix finely diced bell peppers or mushrooms into the stuffing for added flavor and nutrients.

FAQs (Frequently Asked Questions)

Q: Can I prepare the lobster stuffing ahead of time?
A: Yes, you can prepare the stuffing a day in advance. Store it in an airtight container in the refrigerator. This will save you time on the day you’re preparing the chicken.

Q: Can I use frozen lobster meat?
A: Absolutely. Just make sure to thaw it completely before using it. Pat it dry with paper towels to remove any excess moisture.

Q: How do I know when the chicken is cooked through?
A: The best way to ensure the chicken is cooked through is to use a meat thermometer. Insert it into the thickest part of the breast. It should read 165 degrees Fahrenheit (74 degrees Celsius).

Q: Can I bake the chicken at a different temperature?
A: While 350°F (175°C) works well, you could bake it at 375°F (190°C) for a slightly shorter time, around 15-16 minutes. Just be sure to check the internal temperature with a thermometer to prevent overcooking.

Q: Can I freeze the Boursin cheese sauce?
A: Freezing the sauce is not recommended, as the texture may change upon thawing, and it can become grainy. It’s best to make the sauce fresh when you’re ready to serve the dish.

Final Thoughts

This Lobster Stuffed Chicken with Boursin Cheese Sauce is a guaranteed showstopper, perfect for impressing guests or celebrating a special occasion. Don’t be intimidated by the seemingly fancy ingredients – it’s surprisingly easy to make! I encourage you to give it a try and put your own spin on it. Let me know what you think and feel free to share your variations. Perhaps a glass of chilled Chardonnay would complete this wonderful meal? Bon appétit!