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May 082012

Shrimp Stuffed Chicken Breast

Crispy and tasty!


3 whole skinless, boneless chicken breast
1-1/4 cups cooked shrimp, chopped
3/4 cup butter, softened
1 teas seafood seasoning
1/4 cup scallions, chopped
1 cup flour
1-1/4 teas baking powder
2 teas salt, divided
3/4 cup water


Halve chicken breast and pound each piece to 1/4-inch thickness. Combine the shrimp, butter, scallions, seafood seasoning and 1 teaspoon of the salt and mix well; divide into 6 equal portions in the center of each chicken breast leaving 1/2-inch edge all around. Roll from the narrow end, tucking in the ends and secure with toothpicks. Cover and refrigerate for 15 minutes. Mix flour, baking powder, remaining salt and water to make a paste. Roll chicken in mixture, being sure to cover entirely. Fry chicken in 1-inch of oil that has been heated over medium-low heat and cook for about 15-20 minutes or until chicken is no longer pink inside. Enjoy with some hot cooked rice and a fresh veggie!

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