Shrimp Stuffed Chicken Breast
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 0.70 | oz | Knorr Ultimate Shrimp Base 6 x 1 Lb |
| 0.70 | qt | Water , boiling |
| 1.70 | oz | Margarine |
| 0.83 | cup | Celery , finely chopped |
| 0.83 | cup | Onions , finely chopped |
| 0.33 | tbsp | Garlic(1) , fresh, minced |
| 0.70 | lb | Shrimp , small, peeled and deveined, finely chopped |
| 0.70 | lb | Cracker crumbs, Ritz or Waverly |
| 1.00 | floz | Sherry wine |
| 1.00 | floz | Lemon juice, fresh |
| 0.20 | tsp | Cayenne pepper |
| 10.00 | pc | chicken breast (6 oz pieces), skinless, boneless |
| 1.00 | tbsp | SEASONING SALT |
| 1.30 | oz | Oil |
Preparation
1. Dissolve Knorr Ultimate Shrimp Base in the boiling water. Set aside.
2. In a sauté pan, melt margarine, add celery, onions and garlic and sauté until transparent.
3. Add shrimp and cook until shrimp is white.
4. To the shrimp mixture, add the cracker crumbs, the prepared Knorr Ultimate Shrimp Base, sherry wine, lemon juice and the cayenne. Mix well.
5. Stuff the chicken breasts with 3 oz of the shrimp stuffing. Season with seasoned salt.
6. Heat oil in pan, sear both sides, finish in oven to internal temperature 160˚.
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