Shrimp Stuffed Chicken Breasts
Makes 4 servings
Prep Time: 15 minutes
Total Time: 1 hour
Ease of Preparation: Easy
2 lg. boneless, skinless chicken breast halves
1 can (4 oz.) drained tiny shrimp or 4 oz. frozen shrimp, thawed
1/2 cup finely chopped celery
2 tablespoon finely chopped onion
1 can (10 3/4 oz.) low sodium cream of celery soup, undiluted
1/2 teaspoon paprika
1. Filet chicken breasts so you have 4 portions. Combine shrimp, celery and onion. Place 1/2 shrimp mixture in small bowl with 1/2 cup soup. Spread on chicken breasts. Roll up and secure with toothpicks.
2. Spray an 8 inch baking dish with cooking spray, preheat oven to 350 degrees. Place stuffed chicken in baking dish, spray cooking spray to coat all sides of chicken. Cover. Bake at 350 degrees for 30 minutes. Drain off excess liquid. In small bowl combine remaining shrimp mixture with remaining soup. Spoon over chicken in dish.
3. Bake, uncovered, an additional 10 to 15 minutes or until chicken is tender. Remove toothpicks from rolls. Sprinkle with paprika. Stir sauce in pan. Spoon over chicken breasts. Good served with wild rice.
Tips & Tricks
Tip: Recipe may be halved or doubled.
Tip: For a different flavor, try fresh or frozen crabmeat in place of shrimp.
Nutritional Notes: per serving: calories 153; fat 3.7g (sat 0.5g, mono 1g, poly 1g); iron 0.6mg; cholesterol 101mg; calcium 96mg; carbohydrate 8.6g; sodium 574mg; protein 20.3g; fiber 1g