Ingredients
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
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
Directions
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
Servings: 5 servings
Pollo Alla Granchio (Seafood Stuffed Chicken Recipe brought to you by Recipe Ideas
Categories: Cajun; Chicken; Fish; Mexican; Poultry
The History of Recipes
We are able to trace the history of meal recipes far back into the distant past, at least as far back into history as pharonic Egypt, and maybe further still. Interesting though that maybe, mostly, these early records were just simple hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to historians are some ancient tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. Later on, in The time of the romans 25BC a roman called Apicius wrote some scripts showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into appetizers, entrees and afters, something that is very familiar to us today. Aspicius recounts how the Roman cooks used many different herbs and spices, including a few that are still present in modern kitchens such as thyme, fennel and parsley. Over the succeeding few centuries, the powerful and wealthy houses strove to serve the most extravagent meals, and consequentially the best cooks and their recipes were greatly in demand. Even so, it was during the 1800s that cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, verifying, and recording popular recipes of the day. The TV revolution gave us TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes like those on our web site. |
We hope you enjoy this Pollo Alla Granchio (Seafood Stuffed Chicken recipe.
