Shrimp Stuffed Chicken Breast

Preparation:


Cut each chicken breast into two parts, following the natural line which runs between them through the center. When using chicken fillets this obviously has already been done by your butcher. Now, start cleaning the chicken fillets by removing any fat, blood vessels or tendons.


Use a sharp knife to cut a deep pocket in the side of each chicken fillet without cutting right through. Prepare all 4 chicken fillets for the stuffing by cutting pockets in the remaining fillets as well.


Wash, peal and slice the carrot along the length in half. Keep slicing the carrot along the lenth to cut more slivers just like this and finely chop them in small dices.


Put the dices of chopped carrot in a blender. Wash, peal and chop up the coast of celery and add to the dices of carrot in the blender.


Cut the onion in half and chop if very finely. Add the chopped onion to the blender and mix the three ingredients for a few minutes until smooth.


Scrape the mashed carrot, celery and onion out of the blender and into a bowl. Put a saucepan on the heat and add 2 tablespoons of olive oil. Now, either finely chop the clove of garlic or crush it to remove it later on.


Add the garlic to the oil, join the mashed ingredients and let them brown for a few minutes. In the meanwhile, wash the 200 gr of peeled shrimps and make sure their intestinal vein has been removed.


Add the shrimps and let them cook for a few minutes with the browned vegetables. Add a pinch of salt to season.


Add some pepper, take out the pieces of crushed garlic clove and turn off the heat. Now, seperate the shrimps from the vegetables and keep half of them to the side. Chop the other half of the shrimps in small pieces and put them in a small bowl. Pour the browned vegetables in the blender.


Add the diced up shrimps to the vegetables in the blender and mix for a few minutes until creamy and smooth. Place the mixture in a bowl and add the remaining shrimps to the stuffing. Depending on the size of the shrimps you can cut these in half.


Soak the 30 gr of breadcrumbs in a few drops of water and add them to the shrimp stuffing. Finely chop some parsley leaves, half a bunch, and add these as well.


Give the stuffing a stir to blend in all the ingredients. Start preparing the chicken fillets by placing a few teaspoons of shrimp stuffing in each pocket. Close the chicken pockets with metal pins or wooden prickers. You can choose to use the remaining strips of chicken to create a fifth pocket by attaching the chicken strips to eachother and filling the pocket with some of the stuffing. Keep the remaining stuffing to the side.


Heat a large frying pan and add the remaining 3 tablespoons of olive oil. When hot, place the Shrimp Stuffed Chicken Breast pockets in the pan.


Let the chicken pockets brown on each side by turning each fillet every now and then. Add the glass of white wine and let it evaporate. Keep turning the chicken pockets until cooked.


Join the remaining shrimp stuffing in the pan with the chicken pockets. In the meanwhile, dissolve the sachet of saffron in some warm water.


Pour the dissolved saffron in the pan and turn the chicket fillets to let them color golden. Add the 250 gr of Mascarpone cream cheese as well.


Give the mixture of mascarpone, shrimp filling and dissolved saffron a stir to blend in all the ingredients until a colourful and creamy sauce to cover the chicken pockets. Finely chop the remaining parsley leaves.


Sprinkle the chopped parsley over the Shrimp Stuffed Chicken Breast pockets and turn off the heat. Serve each pocket covered in its own sauce and with some shrimps on the side!