Lobster Stuffed Chicken with Boursin Cheese Sauce  Recipe courtesy of York Harbor Inn York Harbor, ME Lobster Stuffed Chicken with Boursin Cheese Sauce Stuffing: 2 oz Onions, finely diced 2 oz Celery, finely diced 1 oz Clarified Butter 1 oz Dry Sherry 1/2 Tbsp Minced Garlic 1/2 Tbsp Worcestershire Sauce 10 oz Ritz Crackers, crushed 1 Tbsp Scallions, sliced 1 Tbsp Chopped Parsley 1 tsp Salt 1 tsp White Pepper Sauce: 8 six-oz Boneless, skinless Chicken Breasts, lightly pounded 1 lb Lobster Meat, medium diced 2 cups Heavy Cream 10 oz Boursin Cheese with Garlic & Herb Sauté onion and celery in clarified butter until limp. Combine with remaining stuffing ingredients. Stuff pounded chicken breasts with 2 oz of cracker stuffing and 2 oz of lobster meat. Sauce: Bring heavy cream to a boil in a 2-quart saucepan. Whisk in Boursin Cheese and reduce heat to very low. Cook sauce very gently, scraping the bottom of the pan with a rubber spatula often, so that the cheese does not burn. Continue cooking until the sauce is lightly thickened. Sauce may be held for a short time in warm water bath. Bake chicken in a 350? oven for approximately 18 minutes and top with sauce upon serving. Serves 8