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Shrimp And Crab Stuffed Chicken With Seafood Sauce

Grill.Master's picture
Ingredients
  Mushrooms 1⁄4 Pound
  Chopped green onion 1⁄4 Cup (4 tbs)
  Margarine/Butter 2 Tablespoon
  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)
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Grilling
Interest: 
Party

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