Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Crabmeat
1/2 lb Shrimp
1 c Parmesan cheese -- grated
1 tb Oregano -- crushed
1 tb Marjoram -- crushed
1 c Bechamel cream -- divided
1 tb Salt
1 tb Pepper
1 ts Crushed garlic -- divided
5 8 ounce
1/2 c Butter
1 c Heavy cream
1/2 c Chicken stock
1 ts Cracked black pepper
1/4 c Green onion
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, craced pepper, green onions and
1/2 cup bechamel cream. Simmer until sauce thickens. Source: Cajun
Revalations Chef: Brian Blanchard Bronze Medal Culinary Classic 1991

Recipe By : Rhonda Guilbeaux

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