There used to be a restaurant/night club in Lillooet called the Dessert Inn. It was around when we were too young to go to the night club but we enjoyed going to the restaurant.
One of my favorite dishes there was a chicken breast stuffed with seafood in this wonderfully creamy sauce. I hadn't thought about it for years and years and years but suddenly it popped into my head a few days ago. Then, of course, my brain became obsessed with having this amazing chicken again.
I searched high and low, all over the internet, but couldn't find anything close to what I was looking for. I decided to try and recreate the recipe from how I remembered it.
I think I got it pretty close.
This is so incredibly decadent, rich, creamy, and full of different flavors and textures. I would love to know how close I got it to the original Dessert Inn Version.
Cream Cheese Garlic Sauce
1 Tbsp butter
3 cloves garlic, finely chopped
1 Tbsp dried chives
8 oz cream cheese, cubed
1 cup water
salt & pepper
1/4 cup Parmesan cheese, shredded
4 pieces bacon, finely chopped
12 large scallops, finely chopped
1 cup crab, finely chopped
1 cup prawns, finely chopped
6 chicken breasts, boneless/skinless
1/4 cup Parmesan cheese, shredded (for sprinkling on top)
Preheat oven to 350. Spray a 9 X 13 baking dish with cooking spray, set aside.
To make the sauce - In a medium saucepan over medium heat, melt the butter. Add in the garlic and chives and cook until garlic becomes fragrant. Add in the cream cheese and cook and stir until melted. Slowly stir in the water until sauce is smooth. Season with salt and pepper. Stir in 1/4 cup of Parmesan cheese and stir until melted. Remove from heat.
To make filling - In a large saucepan over medium heat, cook the bacon until it starts to brown. Add in the chopped scallops, crab, and prawns. Cook and stir until seafood is cooked through.
Remove from heat and stir in about 1/4 cup of the cream cheese garlic sauce. Set aside.
Prepare the chicken by butterflying the breasts (cutting almost all the way through them horizontally).
**Note - you can ask your butcher to do this for you if you are like me and massacre the breasts.**
Place the breast, cut side up, on a work surface. Spoon a generous amount of filling into the middle of each breast.
Gently bring the sides of the breasts together, pressing the filling in as much as possible.
Spoon one or two tablespoons of sauce into your prepared 9 X 13 pan and spread it over the bottom.
Place the stuffed chicken breasts into the pan.
When all the breasts are in the pan you should still have a generous amount of filling leftover. Save that for when you serve the dish.
Spread a generous spoonful of sauce over each breast.
Bake at 350 until chicken breasts are cooked through. Start checking at about 30 minutes. (Mine ending up taking about 45 minute total).
When chicken is done, sprinkle with 1/4 cup of Parmesan cheese and return to oven to cook until cheese is melted and browned.
Place each breast on a serving plate. Top with another generous spoonful of the sauce and spoonful of the filling. (You will need to reheat the sauce and filling just before serving. I just microwaved them for 2 minutes but you could place them back on the stove top for a few minutes, if you prefer.)
And then you can also sprinkle with a bit more Parmesan cheese, if you desire.
Oh. My. Goodness.
Maybe not the prettiest of chicken dishes but most definitely one of the tastiest.
I've decided to call it Chicken Galene as Galene was a Goddess of calm seas.
I figure with all that yummy seafood in there it was fitting.
Adorned from Above, My Sweet Mission, and Dizzy Busy & Hungry and Easy Life and Carole's Chatter have tons of fantastic links. Be sure to visit them all!