Lobster stuffed chicken cordon bleu

By Spencer Watts
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  • 4 boneless chicken breasts
  • 120 grams mozzarella cheese
  • 120 grams lobster claw and knuckle meat
  • 3 tablespoons (45 milliliters) canola oil
  • Salt and pepper, to taste


  1. Preheat oven to 400F (205C).
  2. In a mixing bowl, combine lobster and mozzarella. Season with salt and pepper and set aside.
  3. Using a boning knife, cut a small hole through the chicken breasts, from the thick end to the thin end, without butterflying the chicken.
  4. With your fingers, stuff each chicken breast with the lobster and cheese mixture.
  5. In a frying pan, heat oil over medium-high heat.
  6. Place chicken breasts in hot oil, and cook on both sides for three to four minutes, or until golden brown.
  7. Remove from heat and place chicken on a baking tray lined with parchment paper.
  8. Place chicken in the oven and cook for eight to ten minutes, or until internal temperature reaches 160F (70C).
  9. Remove from heat, and serve immediately.
  10. Serve with roasted heirloom carrots (see recipe).

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