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    You are in: Home / Recipes / Shrimp-Stuffed Chicken With Cream Sauce Recipe
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    Shrimp-Stuffed Chicken With Cream Sauce

    Shrimp-Stuffed Chicken With Cream Sauce. Photo by The Flying Chef

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Sheynath's Note:

    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.

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    Units: US | Metric


    1. 1
      Soften the cream cheese slightly. Mix green onions, shrimp, worcestershire and tabasco into the cream cheese. Divide into 4 equal portions.
    2. 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. 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. 4
      Meanwhile, heat the olive oil in a small skillet over medium heat. Saute the minced shallot until it just begins to brown.
    5. 5
      Add the wine to the shallots and simmer 5-10 minutes, until the wine has reduced to half.
    6. 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. 7
      Spoon sauce over chicken and serve.

    Ratings & Reviews:

    • on August 10, 2009


      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}.

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    • on November 12, 2010

      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

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    • on December 01, 2008


      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.

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    Nutritional Facts for Shrimp-Stuffed Chicken With Cream Sauce

    Serving Size: 1 (262 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 398.4
    Calories from Fat 239
    Total Fat 26.5 g
    Saturated Fat 12.2 g
    Cholesterol 184.3 mg
    Sodium 234.4 mg
    Total Carbohydrate 6.0 g
    Dietary Fiber 0.9 g
    Sugars 1.8 g
    Protein 29.9 g

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