This recipe was in my local paper. Sounds delicious. Do you think it is okay? Seems as if it is lo carb.
16 spears asparagus
8 oz fresh spinach leaves
6 oz roasted red peppers
4 whold boneless skinless chicken breasts
salt & pepper to taste
8 oz fresh lobster meat
8 oz fontina cheese shredded

saffron cream sauce
4 tbs unsalted butter
1 oz finely diced shallots
4 oz white wine
10-12 threads saffron
1 cup chicken stock
1 cup heavy cream
juic of 1/2 lemon
pepper to taste

to make chicken. In 4 qt saucepan boil 2 qts water with a touch of salt, Blanch the asparagus for just a minute. Cool in ice watr immediately. Drain and set aside. Blanch the spinach, drain and set aside.
Cut roasted red peppers in thin strips and set aside.

butterfly breasts and wrap in was paper and pound with mallet on each side until evenly flat and thin. Unwrap and season with salt and pepper.
Place each chicken breast on a 10 inch rectangle of plastic wrap. Spread top with spinach leaves. Place lobster meat in center surronded by the asparagus, red peppers and cheese.
Roll each breast up tightly in plastic wrap and the wrap tightly with a 10 by 12 inch square of foil. The plastic seals in the noisture and will not melt when the chicken bakes. Aluminum foil alone will not produce a tight enough seakl.
Preheat oven to 350 degrees and place chicken in a baking pan and add 2 cups of water. Bake for 20 minutes.
Remove from ovenand let rest. Remove wrapping and cut each breast lengthwise.
To make sauce
melt butter in a 2 qt saucepan over ow heat. Add shallots, saffron and wine. Cook 2 minutes. Add chicken stock, cream and lemon juice. Let simmer until slightly thick. Season with salt and pepper to taste.
To serve pour a portion of saffron cream in the center of a plate. Arrange chicken on top an garnish with fresh herb sprigs such as basil or parsley. Makes 4 servings.

I aM GOING TO TRY IT TONIGHT. sHOULD MAKE GOOD LEFTOVERS.