Recipe: Stuffed Chicken Breasts with Shrimp

STUFFED CHICKEN BREASTS WITH SHRIMP

5 skinless, boneless chicken breast halves (about 1 1/2 lb total)
1/4 cup heavy (whipping) cream
1/4 tsp Tabasco sauce
salt (optional, to taste)
freshly ground pepper (to taste)
8 large shrimp (about 1/2 pound), shelled and deveined
2 tbsp butter, divided
2 tbsp finely chopped onion
2 tbsp finely chopped shallot
1 large red ripe tomato (about 1/2 pound)
1 sprig fresh thyme (or 1/2 teaspoon dried)
6 fresh basil leaves (or 1 teaspoon dried)
1/3 cup dry white wine
1 tbsp finely chopped fresh parsley

Place 4 of the chicken breast halves on a flat work surface, skinned side down. Use a sharp knife the slice halfway through the meatiest portion of each breast half. Open up the breast halves, butterfly-style, and pound them lightly with a meat mallet without breaking the tissues. On one half of the underside of each breast there is a detachable piece of meat called the fillet. Remove each of these and pound them lightly. Set aside.

Cut the remaining chicken breast half into 1-inch cubes. Place the cubes in a food processor or a blender. Start blending while adding the cream, Tabasco sauce, salt and pepper. Blend thoroughly (there should be about 1/2 cup).

Place 2 of the shrimp close together in the center of each flattened chicken breast. Spoon equal parts of the blended mixture over the shrimp, then cover with the flattened fillet. Fold the outer portions of each chicken breast half over the filling to enclose it compactly.

Heat 1 tablespoon of the butter in a skillet large enough to hold all of the chicken in a single layer. Add the onion and shallot. Cook until wilted.

Slice the core end off the tomato and cut the tomato into 1/2 inch cubes and add them to the skillet, along with the thyme, basil and wine. Arrange the stuffed chicken breast halves over the mixture and bring to a boil. Cover the skillet closely and cook for 10 minutes.

Transfer the chicken to a warm serving dish.

Cook the sauce over high heat for 2 minutes. Swirl in the remaining tablespoon of butter and add the parsley and stir well. Pour the sauce over the chicken breasts and serve hot.

Servings: 4
Source: The New York Times 60 Minute Gourmet by Pierre Franey