Recipe(tried): Shrimp-stuffed Chicken with Newburg Sauce

TGIF everyone! I made this last night for a visiting aunt and we were very pleased with the results, which was a relief, since I made up the recipe from what was on hand and tucked into the corners of my mind! Served it with noodles and a salad, though I would have chosen rice (I was outvoted!). Hope you all have a wonderful weekend!

Shrimp-stuffed Chicken with Newburg Sauce
Serves 4

For chicken bundles:
4 skinless, boneless chicken breasts
3 oz. cream cheese
3-4 oz. cold cooked shrimp, coarsley chopped
salt and pepper
2-3 TBL minced roasted red bell pepper
1/2 tsp. paprika
1 TBL minced fresh parsley
flour for dusting
a little oil/butter for sauteing

For sauce:
3 TBL butter
2 TBL minced shallot or onion
3/4 tsp. paprika
3 TBL flour
1-1/4 cup milk (I used skim and it worked fine)
2 TBL dry sherry
1/2 to 2/3 cup shredded cheddar cheese
salt and pepper
2 TBL minced fresh parsley
optional dashes of tobasco sauce
handful of cooked shrimp

Pound chicken breasts until about 1/4" thin. Mix cream cheese, shrimp, peppers, paprika, seasonings and parsley together. Divide between the 4 chicken breasts and roll chicken around stuffing, enclosing completely and sealing with toothpicks or string. Refrigerate for about 1 hour.

Preheat oven to 350F. Dust chicken bundles in well seasoned flour. In a saute pan on high heat, quickly brown chicken bundles on all sides to a light golden color. Place in baking pan and finish cooking in oven for about 15 minutes.

Meanwhile, in a heavy saucepan, melt butter and saute shallots/onion until translucent, about 2 minutes. Add flour and paprika and stir, cooking for about 2 more minutes. Whisk in milk and sherry, adding liquid slowly so as not to make lumps. Stir until thickened. Add cheese and seasonings and stir over low heat until cheese melts. Taste and adjust for seasoning. Thin with additional milk, if needed. Serve over chicken bundles. I added a handful of cooked shrimp to the sauce before serving it over the chicken bundles.