SHRIMP-STUFFED CHICKEN BREASTS
Filled with a flavorful mix of shrimp, mayonnaise, onions and tarragon, these golden chicken breasts are special enough to serve at a family celebration or dinner party. I round out the meal with grilled bell pepper wedges and grilled pineapple rings.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Flatten chicken to 1/4-in. thickness. In a large bowl, combine the shrimp, onions, mayonnaise, tarragon, lemon juice and Liquid Smoke if desired. Place about 1/3 cup down the center of each chicken breast half; fold chicken over filling and secure with toothpicks., Brush chicken with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 6-8 minutes on each side or no longer pink. Discard toothpicks.
Nutrition Facts : Calories 381 calories, Fat 20g fat (3g saturated fat), Cholesterol 230mg cholesterol, Sodium 739mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 45g protein.
SCRUMPTIOUS STUFFED CHICKEN BREASTS
I love to experiment in the kitchen! I watch several cooking shows and often come up with an idea of my own from a recipe I see in a show. This stuffed one I came up with one evening while deciding what to do with the chicken breasts I had thawed out. It was a hit in our household, and I've made it again since I came up with it! My husband loves this wrapped in bacon, I like it better without.
Provided by brenmatt65
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Season chicken with salt and pepper.
- Mix ham, mayonnaise, sour cream, Cheddar-Monterey Jack cheese blend, mozzarella cheese, Parmesan cheese, onion powder, garlic powder, and smoked paprika together in a large bowl. Place 1/2 cup mixture on each chicken breast. Roll chicken over filling, wrap with 2 slices bacon, and secure with toothpicks.
- Place bread crumbs in a shallow bowl. Roll each chicken breast in bread crumbs to coat. Place chicken in a baking dish.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 755.8 calories, Carbohydrate 21.6 g, Cholesterol 219.5 mg, Fat 40.1 g, Fiber 0.2 g, Protein 72.8 g, SaturatedFat 17.4 g, Sodium 1961.4 mg, Sugar 12.4 g
SHRIMP-FILLED CHICKEN BREASTS IN CHAMPAGNE SAUCE
Our elegant shrimp-filled chicken breasts are ready in only 40 minutes. Top with our creamy Champagne sauce.
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Between sheets of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
- Spread 1 side of each chicken breast with 1/2 teaspoon mustard; sprinkle each with 1/4 teaspoon salt. Top each chicken breast with 3 shrimp. Starting at a short side, roll up chicken; secure with toothpick.
- In 8- to 10-inch nonstick skillet, heat butter and oil over medium-high heat. Add chicken; cook 5 to 8 minutes, turning frequently to brown all sides.
- Stir in shallots and Champagne. Cover; cook 3 to 5 minutes or until juice of chicken is clear when center of thickest part is cut (165°F). Remove chicken from skillet to plate; cover and keep warm.
- Stir cream and remaining 1/2 teaspoon salt into Champagne mixture. Heat to boiling. Continue to cook about 5 minutes, stirring constantly, until sauce thickens and is reduced by half. Remove from heat. Stir in chopped summer savory.
- Serve sauce with chicken. Garnish with sprigs of summer savory.
Nutrition Facts : ServingSize 1 Serving
STUFFED CHICKEN BREASTS WITH SHRIMP
Provided by Pierre Franey
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place 4 of the chicken breast halves, skinned side down, on a flat surface. Using a sharp knife, slice halfway through the meatiest portion of each breast half. Open up the breast, butterfly-style, and pound lightly with a mallet without breaking the tissues. On one half of the underside of the breast there is a detachable piece of meat known as the fillet. Remove and pound each of these lightly to flatten. Set aside.
- Cut the remaining chicken breast half into 1-inch cubes. Put the cubes in the container of a food processor or electric blender and start blending while adding the cream, Tabasco sauce, salt and pepper. Blend thoroughly. There should be about 1/2 cup. Arrange 2 of the shrimp close together in the center of each flattened chicken breast half. Spoon an equal portion of the blended mixture over the shrimp. Cover with flattened fillets. Fold the outer portions of each chicken breast half over the filling to enclose it compactly.
- Heat 1 tablespoon of the butter in a skillet large enough to hold the chicken in one layer. Add the onion and shallots and cook until wilted.
- Slice off the core end of the tomato and cut the tomato into 1/2-inch cubes.
- Add these to the skillet. Add the thyme, basil and wine. Arrange the stuffed breast halves over the mixture and bring to the boil. Cover closely and cook 10 minutes.
- Transfer the chicken breasts to a warm serving dish. Cook the sauce down over high heat about 2 minutes.
- Swirl in the remaining 1 tablespoon butter and add the parsley. Stir. Pour the sauce over the chicken breasts and serve hot.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 47 grams, SaturatedFat 8 grams, Sodium 830 milligrams, Sugar 3 grams, TransFat 0 grams
SHRIMP - STUFFED CHICKEN BREASTS
Make and share this Shrimp - Stuffed Chicken Breasts recipe from Food.com.
Provided by Ms. Samtastic
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Pound chicken breasts. Turn inside part of chicken breast facing up. Combine shrimp, celery and onion. Place 1/2 shrimp mixture in small bowl with 1/2 cup soup. Spread on chicken breasts. Roll up and secure with toothpicks.
- In 8 inch baking dish, melt butter in oven at 350 degrees. Place stuffed chicken in butter, rolling to coat all sides. Cover. Bake at 350 degrees for 30 minutes. Drain off excess liquid. In small bowl combine remaining shrimp mixture with remaining soup. Spoon over chicken in dish.
- Bake, uncovered, an additional 10 to 15 minutes or until chicken is tender. Remove toothpicks from rolls. Sprinkle with paprika. Stir sauce in pan. Spoon over chicken breasts. Recipe may be halved or doubled. For a different flavor, try fresh or frozen crabmeat in place of shrimp. Good served with wild rice.
ZESTY STUFFED CHICKEN
I was experimenting and wanted to try something new and this turned out to be very delicious.
Provided by CHEFBOYARMED
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix shrimp, pepper Jack cheese, yellow bell pepper, and green onion together in a bowl. Stir in Creole seasoning.
- Place chicken thighs skin-side up on a cutting board. Pound with a meat mallet until somewhat flattened. Flip.
- Pack an even amount of the shrimp mixture over each chicken thigh. Roll up chicken; wrap tightly with bacon slices. Transfer rolls to a large baking pan.
- Bake in the preheated oven until juices run clear from chicken and bacon is crisp, about 45 minutes.
Nutrition Facts : Calories 501.3 calories, Carbohydrate 2.5 g, Cholesterol 340.5 mg, Fat 29.1 g, Fiber 0.3 g, Protein 54.3 g, SaturatedFat 11.5 g, Sodium 977.4 mg, Sugar 0.2 g
SHRIMP-STUFFED CHICKEN WITH CREAM SAUCE
I found a great deal on chicken breasts and was looking for something different to do with some of them since we have been eating so much chicken lately. I came up with this and it's not too bad, if I do say so myself. I served it with wild rice and peas.
Provided by Sheynath
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soften the cream cheese slightly. Mix green onions, shrimp, worcestershire and tabasco into the cream cheese. Divide into 4 equal portions.
- Gently loosen skin at one end of each breast piece, making sure to keep as much skin intact on the long sides as possible. Push one portion of shrimp mixture under skin of each breast piece. Carefully smooth the mixture down the length of the chicken as evenly as you can.
- Bake the chicken at 350 degrees for 35-40 minutes, or until chicken tests done. I put mine on a rimmed cookie sheet, you could also use a 9X13 baking dish.
- Meanwhile, heat the olive oil in a small skillet over medium heat. Saute the minced shallot until it just begins to brown.
- Add the wine to the shallots and simmer 5-10 minutes, until the wine has reduced to half.
- Add the tomato to the wine and heat through, then pour in the cream. Bring the wine mixture to a boil, then simmer until sauce reduces and thickens, another 5-10 minutes. Taste sauce and add salt and pepper to your liking.
- Spoon sauce over chicken and serve.
Nutrition Facts : Calories 398.4, Fat 26.6, SaturatedFat 12.3, Cholesterol 184.4, Sodium 234.5, Carbohydrate 6.1, Fiber 0.9, Sugar 1.9, Protein 29.9
SHRIMP STUFFED CHICKEN BREAST RECIPE - (2/5)
Provided by SteveV
Number Of Ingredients 18
Steps:
- Saute celery and green onions in 1/4 cup margarine until tender. Add mayonnaise, broth, lemon juice, and hot sauce and stir well. Add rinsed shrimp, bread crumbs, cheese, parsley, salt and pepper, stir well, and set aside. Preheat oven to 375 F and grease pan. Place chicken breasts between wax paper and flatten with rolling pin to about 1/4 inches thick. Place stuffing mixture in the middle of a breast. Fold long sides over the mixture then fold the ends over. Secure with toothpicks. Roll in flour and dip into 1/4 cup melted margarine. Place chicken in pan and spoon undiluted soup evenly over the mixture. Cover and bake for 30 minutes. Uncover and bake for another 30 minutes. Sprinkle with paprika and serve.
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