Seafood Stuffed Chicken

  • 1/3 cup finely chopped celery
  • 1/3 cup finely chopped onion
  • 1/3 cup finely chopped sweet pepper
  • 1/4 lb crabmeat
  • 1/4 lb chopped shrimp
  • 1.5 lb boneless, skinless thighs pounded flat
  • 1 egg
  • 2 tbsp milk
  • 1/2 tbsp sriracha sauce
  • 1 cup breadcrumbs
  • 2 tsp Cooking with Greens Spicy Seafood Blend
  • 2 tsp Cooking with Greens Creole Blend
  • 2 tsp Go To Blend
  • toothpicks
  • 2 tbsp chopped chives
  • 1.5 cups heavy cream
  • 1/2 cup chopped onion
  • 1/3 cup of brand, cognac or Marsala
  • 4 tbsp Plant based butter
  • 1/2 lemon juiced
  • 1 tsp creole blend

 Soak toothpicks in water. In a small bowl, mix together celery, 1/3 cup chopped onion, sweet pepper, crabmeat, shrimp and Seafood blend. In another bowl, whisk together egg, sriracha, and milk. In a shallow plate, combine breadcrumbs and most of the Creole and Go To blends. Lay out chicken on a flat surface. Sprinkle the remaining blends onto the chicken. Place an ample amount of the seafood mixture onto the chicken and roll. Use toothpicks to close up any openings, ensuring that chicken totally covers filling. Dip rolled up chicken in the egg mixture, then roll in the breadcrumb mixture. Add chicken to a large skillet, with about an inch of cooking oil and cook on all sides, ensuring that chicken is browned and chicken is done. Remove from pan and drain. Remove toothpicks.

In another sauce pan, add half the butter and onions. cook until onions are translucent. Add in cognac, brandy or marsala. Bring to simmer. Add in Heavy cream, creole blend, lemon juice and remaining butter. Simmer until sauce slightly reduces. taste and reseason if necessary. serve over sliced chicken.

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