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Woman's World Magazine Cheese-Stuffed Chicken Breasts Topped with Shrimp
Date product posted
Sat October 1, 2005
Surf & Turf in one!
4 boneless, skinless chicken breast halves 1/4 cup chopped fresh parsley 1/4 cup grated Parmesan cheese 1/4 cup chopped scallion1/2 teaspoon dried Italian Seasoning1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon garlic powder8 ounces large shrimp, peeled & deveined2 Tablespoons olive oil3 ounces fontina cheese, grated
How To Prepare:
Preheat oven to 350.With flat side of a meat mallet or heavy can covered with foil, pound each chicken piece to 1/2 inch thickness. Cut a 5 inch wide pocket in each, cutting almost through the edge.In a bowl, combine parsley. Parmesan and scallion; reserve 1 tablespoon of the mixture. Fill pocket of each chicken piece with scant 3 tablespoons of remaining mixture, pressing mixture down to adhere. Replace top of each pocket over mixture, press to seal.Combine seasoning, salt, pepper and garlic. Sprinkle half of garlic mixture over chicken tops. Toss shrimp with remaining garlic mixture. In large, nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook, turning once, until browned, 4 minutes per side. Transfer to jellyroll pan or cookie sheet. In same skillet heat remaining oil. Add shrimp; cook turning once, until browned, 2 minutes per side.Arrange shrimp over top of chicken. Top with fontina cheese. Roast until chicken is no longer pink in center and cheese is melted, about 15-20 minutes. Sprinkle with reserved garlic mixture, if desired.
Number of Servings:
Carbs per serving - include all nutritional information if known: