A great way to add a twist to everyday chicken breasts. The seafood and cream cheese mixture, stuffed into the chicken keep the chicken moist. The shrimp with zesty taste of lemon juice and dijon mustard adds that punch that makes these chicken breasts a great choice to serve guests.
2 boneless chicken breast
1 can small cocktail shrimp
3 tablespoons cream cheese
1/2 stalk celery, chopped finely
1 stalk green onion, chopped finely
1 clove garlic, chopped finely
1 tablespoon chopped parsley
1/4 green pepper, chopped
pinch black pepper
1 teaspoon fresh squeezed lemon juice
1 teaspoon dijon mustard
1/2 tsp red pimento chilies
1 tablespoon garlic plus spice
(optional – bake in parchment paper )
Place one chicken breast at a time between sheets of wax paper. With a wooden mallet, flatten chicken breasts enough to be able to stuff and roll.
Drain the canned shrimp and place in a mixing bowl. Add the softened cream cheese and mix. Add all the chopped ingredients and the remainder of the ingredients. Mix thoroughly.
On a flat surface place each chicken breast and fill with the shrimp stuffing mixture in the middle of the breast. Roll from one end and tightly close the chicken breast. It is not necessary to secure it as they will cook and stay together. Place on parchment paper,add a squeeze of lemon to each chicken breast and sprinkle with garlic plus spice. Wrap all sides of the paper securely for the chicken to steam, or place in a covered baking dish.
Bake in a preheated 350 degree oven for 30 – 35 minutes depending on size of the breasts.
Let sit for a few minutes and serve with a salad, fresh vegetables, drizzle with juices from the chicken, and a dollup of cranberry chutney. Garnish with parsley and lemon wedge.