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Shrimp Stuffed Chicken Breast with Grilled Asparagus

 Serves 4






4 medium sized chicken breast

1/2 lb raw large shrimp (peeled and cut into bite sizes)

1/2 tsp salt

4tbs Olive oil (divided)

2 minced garlic cloves

1/3 cup Parmesan cheese

1/3 cup havarti cheese cut in small cubes

½ tsp Cathy’s Basil Leaf

1/3 cup of White wine

2 cups Heavy whipping cream

Shrimp Stuffing Directions

1.      Heat medium sized sauce pan

2.    Add 2 tbsp olive oil and minced garlic to pan

3.    Sauté on low heat for two minutes (DO NOT BURN)

4.    Add shrimp to sauce pan and turn heat up to medium

5.     Partially cook shrimp for 2 minutes

6.    Pour shrimp into mixing bowl

7.     Add basil, havarti and parmesan cheese into bowl with shrimp, mix well


Sauce Directions

1.      Pour heavy cream into medium saucepan (same pan shrimp was cooked in)

2.    Bring to a boil and add wine

3.    Add salt

4.    Simmer on low until sauce thickens, (10 minutes)

5.     Set aside

Chicken Directions

Preheat oven 350

1.      Heat frying pan

2.    Season chicken with salt and pepper

3.    Add 2 tbsp olive oil to frying pan

4.    Place chicken in frying pan and sear on each side until golden brown or until juice from chicken run clear

5.     Remove from pan

6.    Place chicken on cutting board

7.     Cut a small pocket on the top of the chicken breast NOTE: slit breast vertically leaving ¼ inch of space at each tip of breast (BE SURE NOT TO CUT BREAST IN HALF)

8.    Make another slit horizontally across the center of the breast creating a pocket. Be sure not to cut through the sides and bottom.

9.    Stuff chicken breast with stuffing place stuffed chicken breast into baking dish and pour sauce over chicken breast   

10. Cover with foil and place in oven and bake for 20 minutes

Grilled Asparagus Directions

1.      Rinse and pat dry asparagus

2.    Drizzle 1 tbsp of olive oil over asparagus

3.    Sprinkle salt and pepper over asparagus

4.    Grill for 2-4 minutes

5.     Place asparagus and chicken breast on plate and drizzle wine sauce over asparagus.