Shrimp And Crab Stuffed Chicken With Seafood Sauce
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Canned shrimp||2 Ounce|
|Cooked crabmeat||1 Cup (16 tbs)|
|Crushed saltine cracker crumbs||1⁄4 Cup (4 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Snipped parsley/2 teaspoons dried parsley flakes||2 Tablespoon|
|Chicken breasts||3 Pound|
|Dry white wine||2 Tablespoon|
|Hot cooked rice/Fettuccine seafood sauce||4 Cup (64 tbs)|
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.