Basilberry recipes

Shrimp Stuffed Chicken Breast

Shrimp Stuffed Chicken Breast Recipe


Ingredients for Shrimp Stuffed Chicken Breast
Preparation time: 15 min
Cooking time: 30 min
Persons: 4
Difficulty: Average
Cost: Average

These Shrimp Stuffed Chicken Breast fillets are the perfect solution for those who want to prepare a special dish but simply can't choose between meat and seafood. Being one of the most versatile ingredients on the market, these chicken breast fillets can be transformed into pocktes without a lot of work. Ingredients suchs as carrots, celery and onion, all mixed up very finely, work great with the flavor of the shrimp stuffing and make them melt in your mouth. This smooth and silky texture is enhanced by the creamy mascarpone sauce in which the chicken fillets are baked creating a really special dish filled with exciting ingredients and different textures. The addition of saffron and finely chopped parsley to garnish the dish and add some color turn the Shrimp Stuffed Chicken Breast fillets into a real eye catcher. At the moment of truth, when the stuffed chicken is cut, the stuffing will definately impress your guests as the shrimps will add that extra, unexpected touch!
    For the Shrimp Stuffed Chicken Breast:
  • Breadcrumbs
    30 gr
  • Carrots
  • Celery
    1 coast
  • Garlic
    1 clove
  • Chicken
    2 breasts or 4 fillets
  • Mascarpone
    250 gr
  • Olive oil
    extra vergin, 5 tablespoons
  • Onions
    half an onion
  • Parsley
    1 bunch
  • Pepper
    ground, to season
  • Saffron
    1 sachet
  • Salt
    to season
  • Shrimps
    peeled, 200 gr
  • Wine
    white, 1 glass



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!
Cooking Tips:

Make sure to remove any fat, blood vessels or tendons before cutting the chicken fillets.

Use a sharp knife to cut the pockets and keep turning the fillet to see where you're cutting and to avoid cutting through the sides of the pocket.

You can use the remaining chicken stripes to create a fifth chicken pocket. You can also use them to repair eventual cutting mistakes.

Use a blender or food processor to get a smooth mash of vegetables

Crush the garlic clove and remove it from the stuffing before filling the chicken pockets if you don't like a strong garlic flavor. Otherwise chop the clove finely and leave it in the stuffing.

Instead of using saffron you can add a few teaspoons of tomato sauce for the same rosť coloring.