Lynn's Seafood Stuffed Chicken
1/2 lb crabmeat
1/2 lb shrimp
1 cup parmesan cheese -- grated
1 tbsp oregano -- crushed
1 tbsp marjoram -- crushed
1 cup bechamel cream -- divided Granny's Béchamel Sauce
TMS24
1 tbsp salt
1 tbsp pepper
1 tsp crushed garlic -- divided
5 8 ounce
1/2 cup butter
1 cup heavy cream
1/2 cup chicken stock
1 tsp cracked black pepper
1/4 cup green onion
1 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, cracked pepper, green onions and
1/2 cup bechamel cream. Simmer until sauce thickens
1501
First
black slaves in
America
brought to Spanish colony of
Santo Domingo
.