Shrimp-Stuffed Chicken With Cream Sauce

Total Time
Prep 20 mins
Cook 40 mins

I found a great deal on chicken breasts and was looking for something different to do with some of them since we have been eating so much chicken lately. I came up with this and it's not too bad, if I do say so myself. I served it with wild rice and peas.

Ingredients Nutrition


  1. Soften the cream cheese slightly. Mix green onions, shrimp, worcestershire and tabasco into the cream cheese. Divide into 4 equal portions.
  2. Gently loosen skin at one end of each breast piece, making sure to keep as much skin intact on the long sides as possible. Push one portion of shrimp mixture under skin of each breast piece. Carefully smooth the mixture down the length of the chicken as evenly as you can.
  3. Bake the chicken at 350 degrees for 35-40 minutes, or until chicken tests done. I put mine on a rimmed cookie sheet, you could also use a 9X13 baking dish.
  4. Meanwhile, heat the olive oil in a small skillet over medium heat. Saute the minced shallot until it just begins to brown.
  5. Add the wine to the shallots and simmer 5-10 minutes, until the wine has reduced to half.
  6. Add the tomato to the wine and heat through, then pour in the cream. Bring the wine mixture to a boil, then simmer until sauce reduces and thickens, another 5-10 minutes. Taste sauce and add salt and pepper to your liking.
  7. Spoon sauce over chicken and serve.
Most Helpful

These were very nice. They were very rich in flavor and creamy. I really enjoyed the hot sauce. I actually butterflied the chicken then added the stuffing. Lovely! {Made and reviewed for NZ/AUS recipe swap August 2009}.

CHILI SPICE August 10, 2009

I loved the shrimp stuffed chicken. I made it for 8. I marinated the chicken overnight and then lightly breaded it. I added baby spinach to both the shrimp and the sauce. I also added curry powder to the sauce. Everyone loved it. Thanks

ruthw2 November 12, 2010

This was awesome!!! They only had one breast left with skin on, so I bought 2 skinless breasts and placed stuffing inside and secured with prosciutto. I made the filling the same apart from that. I also made a couple of changes to the sauce as we are not keen on fresh tomatoes so I added sun-dried which were really lovely. I also added a teaspoon of chicken stock granules and a teaspoon of dijon mustard. The cream cheese filling although naughty was absolutely gorgeous. Which really was naughty for us, as I made as stated even though it was just for 2, as I was filling the inside of 2 very large breasts, so it was quite fattening but well worth every bite. A great post Sheynath!!! A company worthy dish any day of the week.

The Flying Chef December 01, 2008