Chicken and Shrimp Stuffed Pistolettes

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READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Buns:
  • Preheat oven to 350°F.
  • Hollow out buns from bottom.
  • Beat egg and water and brush inside and outside of each bun.
  • Bake in oven until brown and crisp; remove and let cool.
  • Add garlic to melted butter and simmer five minutes on low.
  • Brush each bun with garlic butter mixture and sprinkle with parmesan; set aside.
  • Chicken:
  • Dice chicken into bite-size pieces.
  • Sauté chicken and shrimp in 1/3 cup butter until done.
  • Remove from skillet and drain well.
  • In same skillet, add remaining butter and sauté onions, celery, garlic and parsley. Salt and pepper to taste.
  • Remove and drain well.
  • Combine all the drained ingredients back into skillet.
  • Add drained mushrooms and sherry; stir until well incorporated; set aside.
  • Sauce:
  • Melt butter over low heat.
  • Gradually add flour, salt and pepper, stirring until smooth.
  • Slowly add milk, stirring constantly until thick and creamy.
  • Remove from heat.
  • Add both cheeses and Worcestershire.
  • Mix well, until cheeses are melted.
  • Add this sauce to chicken mixture and stir until well mixed.
  • Spoon into individual bread loaves and warm in broiler for five minutes.
  • Serve immediately.
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