Instructions: 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.

Medal Culinary Classic 1991

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