Stuffed Chicken Breasts With Shrimp
- Butterfly 4 of the breasts and pound lightly. Avoid tearing the tissue.
- Cut remaining chicken into 1" cubes. Put the cubes into a blender (or processor) and begin to blend adding the cream & Tobasco.
- Blend throughly. Arrange 2 of the shrimp close together in the center of each flattened breast half. Spoon an equal portion of the blended mixture over the shrimp. Fold the chicken to close it completely.
- Heat 1T butter in a skillet large enough to hold the chicken in one layer. Add the onions & shallots and cook until wilted. Slice off the core end of the tomato and cut into 1/2" cubes. Add to the skillet. Add thyme, basil and wine. Arrange breast halves and bring to a boil. Cover and cook 10 minutes. Plate the chicken. Reduce the sauce and drizzle over chicken.