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● Lobster and Cranberry Stuffed Chicken Rolls
4 ounces dried cranberries
4 chicken breasts, about 1⁄2 pound each
1⁄2 pound lobster meat
flour for dredging
extra-virgin olive oil for frying
In a bowl, combine the cranberries with enough warm water to cover and set aside to soak until plump, about 30 minutes, then drain. Pound the chicken breasts until flat. Arrange 1⁄4 of the lobster meat and 1⁄4 of the cranberries on top of each chicken breast. Roll up the chicken breasts and tie with butchers' string so the cranberries are secure inside. Lightly dredge each chicken roll in flour, shaking off any access. In a skillet over high heat, warm 1 inch of olive oil. Carefully lower each chicken roll in the skillet and cook the chicken until golden and cooked through. Transfer to a plate lined with paper towels to drain, then serve. ● Serves 4
