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Shrimp Stuffed Chicken Breast


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Rate this recipe 2/5 (3 Votes)


  • 1/3 cup celery chopped fine
  • 1/3 cup green onions chopped fine
  • 1/4 cup melted butter
  • 1/4 cup mayonnaise
  • 3/8 cup chicken broth
  • 1 1/2 teaspoons lemon juice
  • dash of hot sauce
  • 3/8 cup Italian bread crumbs
  • 1/3 cup shredded Swiss cheese
  • 1/3 cup flour
  • 1 teaspoon parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 chicken breasts skinless, boneless
  • 1/4 cup melted butter
  • 2 teaspoons paprika
  • 1/2 can cream of shrimp soup undiluted
  • 1/2 can shrimp well rinsed


Servings 1


Step 1

Saute celery and green onions in 1/4 cup margarine until tender. Add mayonnaise, broth, lemon juice, and hot sauce and stir well. Add rinsed shrimp, bread crumbs, cheese, parsley, salt and pepper, stir well, and set aside. Preheat oven to 375 F and grease pan. Place chicken breasts between wax paper and flatten with rolling pin to about 1/4 inches thick. Place stuffing mixture in the middle of a breast. Fold long sides over the mixture then fold the ends over. Secure with toothpicks. Roll in flour and dip into 1/4 cup melted margarine. Place chicken in pan and spoon undiluted soup evenly over the mixture. Cover and bake for 30 minutes. Uncover and bake for another 30 minutes. Sprinkle with paprika and serve.


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