Today we have a BS’ In The Kitchen original recipe! Aka, Carlene and Bob just throw a bunch of ingredients together and hope for the best. We decided to go for panko breaded chicken breasts, stuffed with shrimp, cream cheese and Italian cheese. I think you’d really have to mess up to make that combination taste bad, so we felt pretty confident with our recipe, here it is:
Garlic Shrimp Stuffed Chicken Breast
- Panko crumbs
- 2 Eggs
- Chicken spice (whatever you like)
- Kraft Italian Shredded Cheese
- Garden vegetable cream cheese
- 4 Chicken breasts
- 2 Cups small shrimp
- Garlic Plus
First, begin preheating your oven to 400°F. Next fill a pan with shrimp and a knob of butter, seasoning with garlic plus once the butter has melted and coated the shrimp and cook for about five minutes on medium heat. While the shrimp are cooking, pound your chicken breasts to thin them out, fill a bowl with beaten eggs, another with flower and a plate filled with panko crumbs seasoned with garlic plus and your favourite chicken spice.
Take each chicken breast, dip in the flour, the egg and the panko crumbs, then lay each chicken breast out and spread some cream cheese and sprinkle cheese on all of them. Once your shrimp are done, chop them up into small pieces and and distribute them to each chicken breast. Once you have put all the fillings on each chicken breast, roll them up nice and tight and wrap them with cooking string or use toothpicks/skewers to hold them together. Place the chicken into a cooking dish and put them in the oven for about 45 minutes until they are done cooking.
Bob & Carlene