Lobster Stuffed Chicken Breasts with Garlic Cream Sauce

Saute onion and celery in butter until soft and onion is transparent.

Remove from heat and add crackers, sherry, garlic powder, Worcestershire, parsley, green onions, salt and pepper to taste.

Pound each chicken breast to the same thickness.

Divide lobster between the four pieces of chicken, then divide the cracker mixture between the four.

Roll up chicken breasts, tucking the ends and securing with toothpicks. Place chicken in a baking dish and pour wine over. Bake at 350 degrees for 25-35 minutes or until juices run clear.

To make the sauce, saute shallots in butter until soft. Add heavy cream, cook until liquid is reduced and thickened.

Cut cheese into cubes and add to pan. When cheese melts and sauce appears thickened, remove from heat. Serve over baked chicken breasts.