Shrimp stuffed chicken breast - recipe
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The shrimp stuffed chicken breast, with a delicious vegetable gravy, makes an impressive main dish, sure to surprise and delight your guests! Find this and many more recipes with pictures on the English version of the Giallozafferano App (or Android
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Start by cleaning the shrimps… remove the heads and the outer shells – or carapaces – then use a toothpick to pull out the vein, located on the back of the shrimp, and repeat with all the other shrimps. Cover with cling film, place in the fridge and move on to the shrimp stock, we’ll use the shrimp heads and shells of course, but not the intestine, which must be discarded: pour a little extra virgin olive oil into a deep saucepan, turn on the heat, add a piece of butter and let it melt, then add a clove of garlic and a shallot, cut into quarters; put the pan on higher heat and sauté until light golden brown. Add the shrimp shells to the pan and press down on the heads with a spoon to release the juices and add extra flavour to the stock. Perfect, now pour in the white wine – as an alternative, you could use cognac or brandy – let it evaporate for a few seconds, then add the water, some parsley, roughly torn, a few peppercorns and a bit of salt. Put the pan on a small burner, cover with a lid slightly ajar and cook for about an hour.
Cut the shrimps into small pieces, reserve about 2 ¾ oz (80 g) for the filling, and chop the bread: first remove the crust, then reduce it to crumbs with a knife or food processor. Add the reserved shrimps to the fresh bread crumbs and save the rest for the gravy; chop the parsley – you can use the large stems for the stock – peel a clove of garlic and press into the bowl, add a pinch of grated nutmeg, dissolve the saffron in a little shrimp stock, then add to the bowl, along with just enough stock to make a thick mixture, salt and pepper. The filling is ready, now prepare the chicken breasts: take two whole chicken breasts and split in half, cut along the bone to remove as little meat as possible and get two breast pieces, then cut a slit to form a pocket, but not all the way through. Fill with the mixture and seal the opening; you can use two small toothpicks or a skewer, run it through the meat in this way. Repeat with all the chicken breasts.
Now prepare the vegetable gravy: add a little oil to a large pan, turn on the heat and sauté the chopped carrot, shallot and celery. A crushed clove of garlic, thyme, lower the heat and cook for at least 15-20 minutes, until softened; if necessary, add a little stock. Meanwhile cook the chicken breast pockets: heat a little olive oil in a pan, add the stuffed chicken breasts and cook on both sides until browned. Add the reserved shrimps to the vegetables, they’ll be done in a couple of minutes; the chicken should be browned by now, so add the white wine and let it evaporate, meanwhile blend the vegetables and shrimps together to make the vegetable gravy: a stick blender, transfer to a bowl, a ladleful of stock, cling film to prevent staining, a little olive oil and the vegetable gravy is done. Return the gravy to the pan, turn on the heat and add the stuffed chicken breasts. Add the chicken pan drippings, another ladleful of stock and cook for another 5 minutes, then it’s ready to serve; meanwhile let’s see together the ingredients needed for this recipe!
Ingredients
For 4 servings
- 2 chicken breasts, about 14 oz (400 g) each
- 1 lb (500 g) of shrimps
- ⅕ cup (50 g) of white wine
- 1 ⅓ tbsp (20 g) of extra virgin olive oil
- 1 pinch of salt
For the shrimp stock
- shrimp shells and heads
- 1 shallot
- 1 clove of garlic
- ¼ stick (30 g) of butter
- 2 tbsp (30 g) of extra virgin olive oil
- ⅕ cup (50 g) of white wine
- 2 pints (1 lt) of water
- ⅙ oz (5 g) of peppercorns
- 2 ⅔ tbsp (10 g) of parsley
- 1 pinch of salt
For the vegetable gravy
- 1 clove of garlic
- 1 carrot, about 3,5 oz (100 g)
- 1 shallot, about 1,5 oz (40 g)
- 1 stalk of celery, about 3,5 oz (100 g)
- 2 tbsp (30 g) of extra virgin olive oil
- 3 sprigs of thyme
- 1 pinch of salt
- pepper to taste
For filling
- 2 oz (60 g) of bread, crust removed
- ⅟₄ tsp (0,6 g) of saffron powder
- 1 clove of garlic
- 1 ⅓ tbsp (5 g) of parsley
- grated nutmeg
- 1 pinch of salt
- pepper to taste
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Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow's milk hard cheese
Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: stuffing or filling Farro: an ancient grain similar to spelt Fegato: liver Festa: holiday Fico: fig Filetto: fillet Finocchio: fennel Focaccia: flatbread served plain or with various toppings Formaggio: cheese Fra diavolo: literally 'of the devil' Fragole: strawberries Frittata: an open-faced omelet Frittelle: fritters Fritto: fried
Frutta: fruit Frutti di mare: seafood Funghi: mushrooms
Dolce: sweet Dolci: sweets and pastries Cannellini: white kidney beans Cannoli: filled pastry tubes Capocollo: a hot spiced ham Caponata: eggplant relish Capozzelle: lamb's head Capperi: capers Cappone: capon Carciofi: artichokes Carnaroli: a medium-grain rice used for making risotto Carne: meat Cassata: a Sicilian cream-filled layer cake Cavolfiore: cauliflower Cavolo: cabbage Ceci: chick peas Cioppino: shellfish stew Cipolle: onions Conserva: preserves Cotolette: cutlets
Balsamico: an aged Italian vinegar Basilico: basil Bigne: fritters Biscotti: literally 'twice cooked,' it refers to all kinds of cookies Bistecca: beefsteak Bollito misto: mixed boiled meats served with various sauces Bottarga: preserved roe of tuna or mullet Braciolette: small beef rolls Braciole: stuffed meat rolls Brodo: broth
Bruschetta: toasted bread served with various toppings Budino: pudding Affumicato: smoked Aglio: garlic Aglio e olio: garlic and oil Agnello: lamb Agrodolce: sweet/sour Al dente: firm (literally to the tooth) Amaretti: crisp cookies made with bitter almonds Amaretto: a sweet liqueur flavored with almonds Anace/Anice: anise
Anguille: eel Anisette: a colorless liqueur flavor with anise Antipasto: literally 'before the meal' Arborio: a medium-grain rice used for making risotto Arogosta: lobster Arancia: orange Arancine: fried rice balls with meat or other filling Ardente: hot, piquant Arrostito: roasted
Becky Bakes... Chicken and Chorizo Paella
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I should start by saying that is not what is traditionally thought of as a paella, because there's no seafood involved. However, not everyone in my family likes seafood so this is quite a good adaptation that is great for everyone! You can use leftover chicken or fresh and the chorizo provides a really nice kick! Best enjoyed with a glass of wine on a sunny summers' evening. Have a go, and let me know how you get on in the comments below!
To follow this video you will need:
(Serves 4)
1 large frying pan
1 measuring jug
1 chopping board
1 sharp knife
1 tablespoon olive oil
1 large leek/ onion (chopped)
2 cooked chicken breasts (chopped)
200g chorizo (diced)
2 teaspoons paprika
1 teaspoon turmeric
250g long grain rice
1 litre of chicken stock
75g frozen peas
2 lemons
I just love recipes like this, so easy and simple! I really hope you enjoy this one :)