Entreé
Chicken Breast Stuffed With Shrimp Scampi
Serves 6
Preheat oven to 325ºF
INGREDIENTS
MUSHROOM DUXELLES
- 1 lb Mushrooms, minced very fine
- 1 oz Shallots, minced
- 2 clvs Garlic, finely chopped
- 3 oz White Wine
- ¼ t Kosher Salt
- ⅛ t Ground Black Pepper
POLLO LIMONCELLO CHICKEN SAUCE
- 1 T Extra Virgin Olive Oil
- 3 T Butter
- ½ c White Wine
- 1 T Scallion, chopped
- 2 clvs Garlic, crushed
- 1 c Mushrooms, sliced
- 2 c Chicken Stock
- 1 t Lemon Juice
- ¼ c Limoncello
- ¼ t Dill Weed
CHICKEN BREAST
- 6 Chicken Breasts, 6.5oz each
- 1 ¾ Mushroom Duxelle, see included recipe
- 1 T Red Bell Pepper
- 3 ½ T Spinach, chopped, cooked 1/3oz precooked
- 1 pieces Shrimp
- 4 T Parmesan
- 4 T Mashed Potatoes, prepared separately
- 1 oz Eggplant, sliced
- 1 oz Red Pepper Flakes
- 2 pieces Asparagus
- 1 oz Zucchini, sliced
- 1 oz Yellow Squash
- ¼ c Pollo Limoncello Chicken Sauce, prepared separately
- 2 ½ t Limoncello
- 2 ½ t Kosher Salt
- 2 ½ t Ground Black Pepper
ASSEMBLY
- 2 ½ t Candied Lemon
INSTRUCTIONS
FOR THE MUSHROOM DUXELLES
- Sweat onion, garlic;
- Add in the mushroom
- Add in white wine. Let it cook. Liquid should cook off.
- Season the mushroom and strain.
- Finely chop mixture once it's cool.
- Mix needs to be very dry.
- Cool, uncovered, then chill, covered.
Duxelles can be made 1 day ahead.
FOR THE POLLO LIMONCELLO CHICKEN SAUCE
- Melt olive oil and white wine in a pan.
- Add scallions, garlic and butter and stir and cook for a few minutes until they are softened, being careful not to let them burn.
- Add chicken stock (or broth) and lemon juice and simmer on medium-high, stirring frequently, for about 5 minutes.
- Reduce heat to medium-low.
- Add lemon liquor and dill.
You may thicken the sauce as needed by stirring in a teaspoon of flour, which has first been stirred into a paste with a little water and a fork.
FOR THE CHICKEN BREAST
- Clean chicken breast of excess fat.
- Clean meat on the bone for the filling.
- Finely chop roasted red peppers.
- Julienne the spinach.
- Finely chop shrimp.
- Mix above with Mushroom Duxelle, and parmesan cheese.
- Check the seasoning.
- Now make a slit on the top end of the chicken right next to the bone.
- Put the above mixture into a piping bag and force the mixture into the chicken breast.
- In a pan layer the chicken. Lace it with white wine and roast it at 325ºF for 12 minutes and let it rest in the oven for another 4 minutes.
FOR THE ASSEMBLY
- Serve the chicken with mashed potatoes, roasted sliced eggplant, red pepper, asparagus and creamy chicken sauce, flavor enhanced with Limoncello liqueur.
- Garnish with Candied Lemon.
Source: Fish Extender Recipe Collection
Created 2024-02-05 13:18:27 – Last Modified 2024-02-12 13:17:42