Shrimp Stuffed Chicken
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄3 Cup (5.33 tbs)|
|Canned shrimp||4 1⁄2 Ounce, chopped (1 Can)|
|Herb seasoned stuffing||1⁄2 Cup (8 tbs)|
|Chicken broth/Water||1⁄4 Cup (4 tbs)|
|Whole chicken breasts||3 , split, boned and skinned|
|Hollandaise sauce||2⁄3 Cup (10.67 tbs)|
|Ripe olives||4 , sliced|
Place onion, celery and butter in a 1 1/2 qt.glass casserole dish.
Cover and microwave 3 to 4 minutes or until tender.
Stir in chopped shrimp, stuffing and chicken broth.
Cover and microwave 2 to 3 minutes.
Pound chicken to flatten.
Place 2 to 3 tablespoons stuffing in center of each chicken breast.
Roll up and secure with toothpicks.
Arrange chicken, spoke-wheel-fashion, in a 9 inch round glass cake dish.
Cover with wax paper.
Microwave 10 to 13 minutes, giving dish a 1/4 turn during cooking.
Pour hollandaise sauce over chicken and garnish with olives and parsley.