Cheese- Stuffed Chicken Breasts Topped With Shrimp

Ingredients

• 4 boneless skinless chicken breast halves
• 1/4 cup chopped fresh parsley
• 1/4 cup grated parmesan cheese
• 1/4 cup chopped scallion
• 1/2 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 8 ounces large shrimp, peeled deveined
• 2 tablespoons olive oil
• 3 ounces Fontina cheese, grated 1 cup

Directions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Serve over rice.