Shrimp-Stuffed Chicken Breasts
Shrimp-Stuffed Chicken Breasts takes about 30 minutes from beginning to end. This recipe serves 6 and costs $3.19 per serving. One serving contains 391 calories, 45g of protein, and 21g of fat. This recipe from Taste of Home has 27 fans. It works well as a main course. Head to the store and pick up salt, skinless boneless chicken breast halves, green onions, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. Overall, this recipe earns a solid spoonacular score of 78%. Users who liked this recipe also liked Brandy and Orange Chicken Breasts Topped with Stuffed Shrimp, Stuffed Chicken Breasts, and Stuffed Rolled Chicken Breasts.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
1 tablespoon canola oil
1 tablespoon dried tarragon
1/2 cup chopped green onions
1 tablespoon lemon juice
1/2 teaspoon Liquid Smoke, optional
1/2 cup mayonnaise
1/4 teaspoon pepper
1/4 teaspoon salt
2-1/2 cups frozen cooked salad shrimp, thawed
6 boneless skinless chicken breast halves (6 ounces each)
Equipment:
bowl
toothpicks
grill
Cooking instruction summary:
Directions 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. Yield: 6 servings. Originally published as Shrimp-Stuffed Chicken Breasts in Country WomanMay/June 2005, p31 Print Add to Recipe Box Email a Friend
Step by step:
1. Flatten chicken to 1/4-in. thickness. In a large bowl, combine the shrimp, onions, mayonnaise, tarragon, lemon juice and Liquid Smoke if desired.
2. Place about 1/3 cup down the center of each chicken breast half; fold chicken over filling and secure with toothpicks.
3. 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 Information:
covered percent of daily need
