Shrimp And Crab Stuffed Chicken With Seafood Sauce Recipe
Ingredients
| Mushrooms | 1/4 pound, chopped | |
| 1/4 cup finely chopped green onions | ||
| Butter/Margarine | 2 Tablespoon | |
| Shrimp | 1/2 Ounce | |
| 1 cup cooked crabmeat, flaked | ||
| Saltine crackers | 1/4 Cup (16 tbs), crushed | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| Snipped parsley | 2 Tablespoon, dried | |
| 4 whole medium chicken breasts (3 pounds total), skinned, boned, and halved lengthwise | ||
| Dry white wine | 2 Tablespoon | |
| 4 cups hot cooked rice or fettuccine Seafood Sauce | ||
Directions
For stuffing, in a medium skillet cook mushrooms and green onions in margarine till tender.
Remove from heat.
Chop the shrimp and add to mushroom mixture.
Stir in crabmeat, cracker crumbs, the 1/4 cup wine, and the parsley; mix well.
Rinse chicken and pat dry.
Spoon about 1/4 cup of the stuffing mixture onto each breast half.
Roll chicken breast around stuffing and secure with wooden toothpicks.
Arrange stuffed breasts in a Weber 13x9-inch aluminum pan.
Place pan in center of the cooking grill.
Grill 35 to 40 minutes or till chicken is tender and no longer pink, basting once with the 2 tablespoons wine.
Serve with rice and Seafood Sauce.
Seafood Sauce: In a medium saucepan melt 1/4 cup margarine or butter.
Stir in 2 tablespoons all-purpose flour, 1/2 teaspoon paprika, and 1/4 teaspoon salt.
Add 1 cup light cream and 1 cup milk.
Cook and stir over medium heat till thickened and bubbly.
Cook and stir 2 minutes more.
Stir in 1/2 cup cooked crabmeat, 1/2 of a 4-ounce can small shrimp, 1/4 cup dry sherry, and 1 tablespoon diced pimiento.
Heat through but do not boil.
Remove from heat.
Chop the shrimp and add to mushroom mixture.
Stir in crabmeat, cracker crumbs, the 1/4 cup wine, and the parsley; mix well.
Rinse chicken and pat dry.
Spoon about 1/4 cup of the stuffing mixture onto each breast half.
Roll chicken breast around stuffing and secure with wooden toothpicks.
Arrange stuffed breasts in a Weber 13x9-inch aluminum pan.
Place pan in center of the cooking grill.
Grill 35 to 40 minutes or till chicken is tender and no longer pink, basting once with the 2 tablespoons wine.
Serve with rice and Seafood Sauce.
Seafood Sauce: In a medium saucepan melt 1/4 cup margarine or butter.
Stir in 2 tablespoons all-purpose flour, 1/2 teaspoon paprika, and 1/4 teaspoon salt.
Add 1 cup light cream and 1 cup milk.
Cook and stir over medium heat till thickened and bubbly.
Cook and stir 2 minutes more.
Stir in 1/2 cup cooked crabmeat, 1/2 of a 4-ounce can small shrimp, 1/4 cup dry sherry, and 1 tablespoon diced pimiento.
Heat through but do not boil.
Chef
