Stuffed Chicken Breast

12 boneless, skinless chicken breast halves
1 tbs seasoned salt
1/16 lb margarine
1 large onion, chopped
1 med bell pepper, chopped
1/2 cup chopped celery
1-1/2 pounds shrimp, chopped
3 cups fresh bread crumbs
6 tbs chopped parsley
6 tbs chopped onion tops
1/2 tsp salt
1/2 tsp red pepper
1/4 -tsp black pepper
1-1/2 tsp garlic powder
1/4 cup oil
1 can mushroom soup
2 cups broth (chicken)

Preheat oven to 350F. Flatten breast with a mallet. Season with seasoned salt. Saute onion, bell pepper, and celery in margarine. Add shrimp, cook 5 minutes. Stir in bread crumbs, parsley, onions, salt, red pepper, black pepper, and garlic powder. Cool. Stuff breast by placing stuffing in center and rolling, Secure with toothpicks. Brown in 1/4 cup oil. Place in a shallow baking dish. Combine mushroom soup and broth. Pour over stuffed breast. Bake at 350F for one hour.

Serves 12

Return To:

Cajun Country -- New Iberia, Louisiana