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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

  1. Sweat onion, garlic;
  2. Add in the mushroom
  3. Add in white wine. Let it cook. Liquid should cook off.
  4. Season the mushroom and strain.
  5. Finely chop mixture once it's cool.
  6. Mix needs to be very dry.
  7. Cool, uncovered, then chill, covered.

Duxelles can be made 1 day ahead.

FOR THE POLLO LIMONCELLO CHICKEN SAUCE

  1. Melt olive oil and white wine in a pan.
  2. Add scallions, garlic and butter and stir and cook for a few minutes until they are softened, being careful not to let them burn.
  3. Add chicken stock (or broth) and lemon juice and simmer on medium-high, stirring frequently, for about 5 minutes.
  4. Reduce heat to medium-low.
  5. 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

  1. Clean chicken breast of excess fat.
  2. Clean meat on the bone for the filling.
  3. Finely chop roasted red peppers.
  4. Julienne the spinach.
  5. Finely chop shrimp.
  6. Mix above with Mushroom Duxelle, and parmesan cheese.
  7. Check the seasoning.
  8. Now make a slit on the top end of the chicken right next to the bone.
  9. Put the above mixture into a piping bag and force the mixture into the chicken breast.
  10. 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

  1. Serve the chicken with mashed potatoes, roasted sliced eggplant, red pepper, asparagus and creamy chicken sauce, flavor enhanced with Limoncello liqueur.
  2. Garnish with Candied Lemon.

Source: Fish Extender Recipe Collection

Created 2024-02-05 13:18:27 – Last Modified 2024-02-12 13:17:42