Cheese- Stuffed Chicken Breasts Topped With Shrimp Recipe #379924
From Woman's World Magazine: "Stuffed with herbs and cheese, then topped with succulent sauteed shrimp and more melted cheese, this mouthwatering chicken in a company special treat!"
I will say that the fontina cheese was a little strong for me. Next time I make it, I will try a milder cheese, maybe even mozzarella.
48 min | 20 min prep
SERVES 4
- 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
- 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.
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5 stars