Cheese- Stuffed Chicken Breasts Topped With Shrimp

From Woman's World Magazine: "Stuffed with herbs and cheese, then topped with succulent sauteed shrimp and more melted cheese, this mouthwatering chicken in a company special treat!" I will say that the fontina cheese was a little strong for me. Next time I make it, I will try a milder cheese, maybe even mozzarella.

• Ready In: 48 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breast halves
• 1⁄4 cup  chopped fresh parsley
• 1⁄4 cup  grated parmesan cheese
• 1⁄4 cup  chopped scallion
• 1⁄2 teaspoon  dried Italian seasoning
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon garlic powder
• 8  ounces large shrimp, peeled deveined
• 2  tablespoons olive oil
• 3  ounces Fontina cheese, grated 1 cup

Directions

1. Preheat oven to 350 degreese.With flat mallet pound each piece to 1/2 in.thickness.Cut 5 in.wide pocket in each.Cutting almost through to the edge.
2. In bowl combine parsley,parmesan,and scallion,reserve 1 tbsp.mixture.Fill pocket of each chicken piece with scant 3 tbsp.of remaining mixture.Press mixture down to adhere.Replace top of each pocket over mixture,press to seal.
3. Combine seasoning,salt,pepper and garlic.Sprinkle half of garlic mixture over chicken tops.Toss shrimp with remaining garlic mixture.In large skillet heat 1 tbsp.oil over medium-high heat.Add chicken,cook,turning once,until browned,4 minutes per side.Transfer to jellyroll pan.In same skillet heat remaining oil.Add shrimp,cook,turning once,until browned,2 minutes per side.
4. Arrange shrimp over top of chicken.Top with cheese.Roast until chicken is no longer pink in center and cheese is melted.About 15-20 minutes.Sprinkle with reserved parsley scallion mixture.
5. Serve over rice.