This Pollo Alla Granchio is a sophisticated Italian dish that pairs tender, pounded chicken breasts with a luxurious stuffing of crabmeat, shrimp, and Parmesan cheese. The herbs oregano and marjoram add an aromatic earthiness that complements the sweet seafood. Served in a velvety sauce made with heavy cream, chicken stock, and fresh green onions, this meal offers a perfect balance of savory depth and creamy richness. It is an impressive yet manageable dinner option for date nights or special family gatherings, bringing restaurant-quality flavor to your home kitchen with minimal fuss.
Pollo Alla Granchio
Description
This Pollo Alla Granchio is a sophisticated Italian dish that pairs tender, pounded chicken breasts with a luxurious stuffing of crabmeat, shrimp, and Parmesan cheese. The herbs oregano and marjoram add an aromatic earthiness that complements the sweet seafood. Served in a velvety sauce made with heavy cream, chicken stock, and fresh green onions, this meal offers a perfect balance of savory depth and creamy richness. It is an impressive yet manageable dinner option for date nights or special family gatherings, bringing restaurant-quality flavor to your home kitchen with minimal fuss.Ingredients
Directions
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In a large bowl, combine crabmeat, shrimp, grated Parmesan cheese, oregano, marjoram, 1/2 cup of the bechamel cream, salt, pepper, and 1/2 teaspoon of the crushed garlic.
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Pound chicken breasts between plastic wrap until they are approximately 1/4 inch thick.
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Spread the seafood stuffing evenly over the flattened chicken breasts.
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Roll the chicken breasts up tightly and secure each roll with a wooden pick or toothpick.
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Heat butter in a large skillet over medium-high heat.
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Discard any excess oil from the pan if necessary, leaving enough fat for flavor.
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Add the heavy cream, remaining 1/2 teaspoon of garlic, chicken stock, cracked black pepper, sliced green onions, and the remaining 1/2 cup of bechamel cream to the skillet.
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Simmer the chicken in the sauce over medium-low heat until the sauce thickens and the chicken is cooked through, about 10-15 minutes.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 964.4kcal
- % Daily Value *
- Total Fat 70.4g109%
- Saturated Fat 41.2g206%
- Cholesterol 365.4mg122%
- Sodium 16902.4mg705%
- Total Carbohydrate 12.4g5%
- Dietary Fiber 3.1g13%
- Sugars 3.6g
- Protein 68.5g137%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the chicken is fully cooked by checking the internal temperature, which should reach 165ðF (74ðC).
If bechamel cream is unavailable, you can substitute with a mixture of milk and flour cooked into a roux, or simply use extra heavy cream for a richer sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent the cream sauce from splitting.
For a lighter version, use chicken breast without skin and reduce the amount of butter used for sautéing.
