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Prawn Stuffed Chicken Breasts
From Dorothy McNett's recipes at www.dorothymcnett.com. Typical chicken dish from New Orleans. Every time you make this, it will be different due to the type of sauce you use, the prawns, etc. Enjoy! It is in the presentation! One chicken breast can serve one person, or can be sliced in half for 2 smaller servings.
2-4 chicken breasts, skinned and boned
With your very sharp boning knife, butterfly each chicken breast and then gently pound them out to make a very flat rectangular shaped piece. Shell and devein the prawns. Set aside one for each chicken breast and cut the remaining ones into pieces about 1/2 inch in size. Place the cut up prawns in a glass or ceramic bowl, add the sliced green onions, herbs, olive oil, salt and pepper. Cook in microwave 30 - 45 seconds. Set aside. Spread the mustard or sauce over each flattened chicken breast. Place one spinach or lettuce leaf over the sauce and press it down to hold in place. Snip on some fresh basil. Slit each whole prawn and devein. Flatten it out a bit so that it will cook quickly and evenly. Arrange the diced prawn mixture over each. Roll up and tie with cooking twine. In a flat bowl, whisk the egg. In another flat bowl, place the Panko. Dip each roll into the egg and then coat all over with the Panko. In a heavy bottomed skillet or saute pan, heat oil. Gently place the rolls into the hot oil. Cook over medium high heat 1-2 minutes and then gently turn over. Cook another 2-3 minutes on medium high, reduce the heat to low and allow them to cook for another 4-5 minutes or until chicken and center prawn is done. (It's a bit of a guessing game!) Remove to platter, sprinkle with a little semi-coarse sea salt. In hot pan add the sherry, cook and stir 30-40 seconds to make a finishing sauce. Arrange spinach leaves on individual plates, place a chicken piece on top and drizzle with the hot finishing sauce.
Recipe created 2011-04-12.