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Pistachio Encrusted Chicken Breast
Stuffed with Maine Lobster Champagne Beurré Blanc Sauce

No recipe image available.Recipe by Joe Pirkola, a three-time Maine Lobster Chef of the year.

Recipe Ingredients:

3 (4 to 5-ounce) uncooked Maine lobster tails
3 (6 to 8-ounce) boneless, skinless chicken breast halves
Sea salt and freshly ground pepper
2 tablespoons lemon juice
3/4 cup ground pistachios
3 tablespoons clarified butter*

Champagne Beurré Blanc Sauce:**
4 ounces Champagne
1 ounce Champagne vinegar
2 tablespoons shallots, finely minced
2 ounces heavy cream
8 ounces refrigerated butter, cut into 1 tablespoon-sized chunks
Sea salt and freshly ground pepper to taste

Cooking Directions:

  1. Blanch the Maine lobster tails in boiling water for 3 to 5 minutes. Remove the meat from the shell and refrigerate.
  2. Trim the fat and remove the rib meat from the chicken breasts. Place each breast between 2 pieces of waxed paper and flatten so they form what appears to be a "butterfly" wing.
  3. Place a lobster tail along the center of each chicken breast. Season with sea salt, freshly ground pepper and lemon juice. Roll the chicken breast up, enclosing the lobster tail inside.
  4. Roll each chicken breast in the ground pistachios and place in a greased baking dish.
  5. Drizzle the stuffed chicken breasts with clarified butter and bake in a preheated 375°F (190°C) oven for 6 minutes with the seam side down.
  6. Remove the pan from the oven, turn the stuffed breasts over, and continue baking until the internal temperature reaches 165°F (75°C). The chicken breast should be white in color and cooked completely through.
  7. Remove the pan from the oven and let the chicken breasts rest for 5 minutes.
  8. Slice each stuffed chicken breast into 5 to 6 medallions on the bias.
  9. Place medallions on plates or a serving platter and drizzle with Champagne Beurre Blanc sauce.
  10. For Champagne Beurré Blanc Sauce: In a small saucepan on top of the stove, combine the champagne, champagne vinegar and shallots. Bring them mixture to a boil and reduce by half. Add the cream and slowly bring the mixture to a boil. Gradually whisk in the butter, 1 tablespoon at a time until the sauce is smooth and the butter is incorporated. Season to taste with sea salt and freshly ground pepper.

Makes 3 to 6 servings.

*Clarified butter, also known as drawn butter, is unsalted butter that can withstand high temperatures without burning. To prepare clarified butter, place 1 stick unsalted butter in a small heavy saucepan and melt over low heat. Remove from heat and let rest 5 minutes. With a spoon, carefully remove the foamy white butterfat that has risen to the top and discard. Spoon the next layer of clear golden liquid into a bowl. This is the clarified butter. Discard any remaining solids that remain in the saucepan. Yield should be just about 7 tablespoons.

**Beurré Blanc literally translated means "white butter". This classic French sauce is composed of wine, vinegar, and a shallot reduction into which chunks of cold butter are whisked until the sauce is smooth and thick.

Recipe provided courtesy of Maine Lobster Promotion Council.