Stuffed Chicken Breasts With Shrimp Recipes

SHRIMP-STUFFED CHICKEN WITH CREAM SAUCE

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.

STUFFED CHICKEN BREASTS WITH SHRIMP

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.

CHEESE- STUFFED CHICKEN BREASTS TOPPED WITH SHRIMP

Steps:

• Preheat oven to 350 degreese.With flat mallet pound each piece to 1/2 in.thickness.Cut 5 in.wide pocket in each.Cutting almost through to the edge.
• In bowl combine parsley,parmesan,and scallion,reserve 1 tbsp.mixture.Fill pocket of each chicken piece with scant 3 tbsp.of remaining mixture.Press mixture down to adhere.Replace top of each pocket over mixture,press to seal.
• Combine seasoning,salt,pepper and garlic.Sprinkle half of garlic mixture over chicken tops.Toss shrimp with remaining garlic mixture.In large skillet heat 1 tbsp.oil over medium-high heat.Add chicken,cook,turning once,until browned,4 minutes per side.Transfer to jellyroll pan.In same skillet heat remaining oil.Add shrimp,cook,turning once,until browned,2 minutes per side.
• Arrange shrimp over top of chicken.Top with cheese.Roast until chicken is no longer pink in center and cheese is melted.About 15-20 minutes.Sprinkle with reserved parsley scallion mixture.
• Serve over rice.

SPINACH STUFFED CHICKEN BREAST TOPPED WITH SHRIMP

Steps:

• Pound chicken breast to 1/2" thickness. Cut pocket in each, cutting almost to edge.
• In bowl combine spinach, scallion, parmesan, and fontina. Mix well, and reserve 1 T. for each breast. Divide remaining mixture among breasts and stuff, closing with toothpicks.
• Combine Italian seasoning, salt, pepper, and garlic, season tops of breasts and reserve rest of mixture.
• Heat 1T of olive oil in large nonstick skillet, and Brown breasts over medium heat for approximately 4 minute per side. Transfer breasts to jellyroll pan.
• Heat remaining oil, toss shrimp with remaining seasoning mix, and cook 2 min per side.
• Arrange shrimp on top of breasts and cover with reserved spinach cheese mixture. Place in 350°F oven and roast until chicken is no longer pink and cheese is melted inside (15 to 20 minutes).

BRANDY AND ORANGE CHICKEN BREASTS TOPPED WITH STUFFED SHRIMP

Steps:

• Preheat oven to 400 degrees F.
• To a small skillet over moderate heat add extra-virgin olive oil, 1 turn of the pan, and 2 tablespoons butter. When butter melts, add celery, onion and red bell pepper. Saute vegetables 5 minutes. Add crab to the vegetables and season with thyme or poultry seasoning, paprika, salt and pepper. Fold a few handfuls of diced toasted bread into the stuffing to combine. The stuffing will take 1 1/2 to 2 slices. Add parsley to the stuffing and remove from heat. Brush a baking dish with melted butter. Butterfly shrimp by cutting along the deveining line, into and almost through the shrimps. Place the butterflied shrimp in your hand, the butterflied side down. Dab the shrimp with melted butter and place a rounded spoonful of crab stuffing onto the shrimp. Set the shrimp upright on the baking dish with the stuffing exposed and the tail upright. Place the baking dish in the preheated oven. Bake 6 to 8 minutes or until shrimp are pink and firm and stuffing is browned.
• Season chicken breasts with poultry seasoning or ground thyme, salt and pepper. In a second skillet over medium high heat add the oil and cook the breasts 5 minutes on each side, then remove to a serving plate. Add brandy to the pan and cook alcohol off 1 minute. Add butter and orange zest to the brandy. Spoon brandy orange butter over the chicken and top each breast with 2 stuffed shrimp. Garnish the platter or individual dinner plates with parsley sprigs and sliced oranges

SHRIMP - STUFFED CHICKEN BREASTS

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.