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.

 

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