CHICKEN STUFFED WITH FLORIDA LOBSTER, SAUCE GRAND MARNIER
5 Chicken Breast 6 Oz, boneless, skinless
2 1/2 Lobster Tails, cut in half
2 TB Parsley, chopped
Orange Slices
MARINADE
1 teaspoon Garlic, minced
1/4 Cup Lime Juice
1/2 Cup Olive Oil
1/4 teaspoon Red Pepper Flakes
1 pinch Salt
1 pinch Pepper
SAUCE
Sauce Step One
1 TB Orange Juice, Frozen Concentrate
2 TB Butter
2 TB Grand Marnier
1/4 cup Triple Sec
2 TB Brandy
1 teaspoon Worcestershire Sauce
Sauce Step Two
1 cup Chicken Stock
1 TB Orange Juice, Frozen Concentrate
1 pinch Cayenne Pepper
1) First 6 ingredients are MARINADE, mix together.
2) Poach Lobster tails.
3) Pound thick part of chicken breasts, marinate for 1 hour.
3) Make SAUCE.
STEP ONE- Simmer ingredients In STEP ONE and reduce by 1/2.
STEP TWO- Add Step Two ingredients and reduce slightly to thicken.
4) Brush inside of chicken breast with sauce, and sprinkle with Parsley, dip Lobster tail 1/2 in sauce. Place in chicken breast and roll up.
5) Brush tops of each with melted butter and sprinkle with parsley. Bake at 375 degrees F for 25 minutes
OR Place rolled up chicken/lobster in a foil square and roll up. Poach in water for 16-18 minutes.
6) Slice ends off; slice into medallions about 3/4 inch thick, garnish with sliced oranges, parsley and ladle sauce over.
|
