Here's what I use for a chicken/fish filling...

Enough for 4-6 large chicken breasts (depending on how full you stuff them):

2 Tablespoons EVOO
1 Shallot, very finely minced
1/2 Celery Stalk, very finely minced
1/4 Carrot, very finely minced (or finely grated)
1 Garlic Clove, very finely minced (I grate w/microplane)
1/2 Cup Broccolini, very finely chopped
1/4 Cup Red Pepper, very finely chopped
2-3 Tablespoons Sherry
1/2 lb. Fresh Crab Meat
1/2 Cup Parm Cheese, finely grated
Salt/Pepper

Saute the veggies until wilted but not browned. Add the sherry & continue cooking for about another minute.

Turn off the heat & fold in the crab meat & cheese.

Salt/Pepper, to taste.

Stuff chicken breasts or fish with filling.

Yum, Yum!

/tricia

Shrimp-Stuffed Chicken Breast

1 recipe Shrimp Stuffing (see recipe below)
6 (8-ounce) boneless, skinless chicken breasts
1 1/2 tablespoons Creole Meat Seasoning (recipe follows)
1 recipe Sun-Dried Tomato and Basil Beurre Blanc (recipe below)

Prepare Shrimp Stuffing; reserve, refrigerated until needed. Preheat oven to 375 degrees.

Place chicken between 2 layers of plastic wrap; pound slightly to 1/4-inch thickness. Season both sides of chicken with Creole Meat Seasoning. Place 1/2 cup reserved stuffing in center of each breast. Roll breast around stuffing; secure with a toothpick. Place chicken rolls, seam side down, on a lightly oiled baking sheet. Bake until chicken reaches an internal temperature of 165 degrees, about 30 to 35 minutes. Meanwhile, prepare Sun-Dried Tomato and Basil Beurre Blanc; reserve, keeping warm.

Let chicken rest 5 minutes, remove toothpicks and slice each breast on the bias into thirds. Fan chicken breast on individual plates or a meat platter; top with reserved Sun-Dried Tomato and Basil Beurre Blanc. Makes 6 servings.

Shrimp Stuffing

2 tablespoons vegetable oil
1/3 cup finely chopped red bell pepper
1/3 cup finely chopped green bell pepper
1/3 cup finely chopped red onion
1/2 pound (90/110 count) shrimp, peeled and deveined
1/2 tablespoon Creole Seafood Seasoning (see recipe above)
1 tablespoon hot red pepper sauce
1 tablespoon Worcestershire sauce
1/2 cup water
1 (10-ounce) package fresh spinach, steamed and washed
1 (3-ounce) package cream cheese, softened
2 ounces soft goat cheese
2 ounces feta cheese
Salt and ground black pepper to taste
Tabasco sauce

Heat oil in large skillet over medium-high heat. Add red and green bell peppers, onion and shrimp; sauté until vegetables are tender. Spread out in a colander to drain excess liquid. Season with Creole Seafood Seasoning, hot sauce and Worcestershire; chill in refrigerator.
Place water in a large skillet over medium-high heat. When simmering, add spinach and cook until just wilted. Drain in colander and run under cold water to stop the cooking process. Use your hands to squeeze out as much water as possible; it's important to get spinach as dry as possible.
Coarsely chop and refrigerate until needed.

When shrimp mixture is chilled, combine in a large bowl with spinach, cream cheese, goat cheese and feta. Season with salt, black pepper and Tabasco. Reserve stuffing in refrigerator until needed. May be made day in advance. Makes 3 cups.

Creole Meat Seasoning

3/4 cup salt
6 1/2 tablespoons finely ground black pepper
4 tablespoons cayenne pepper
9 1/2 tablespoons paprika
7 1/2 tablespoons garlic powder
6 tablespoons onion powder

In a medium bowl, combine salt, black and cayenne peppers, paprika, garlic and onion; mix thoroughly.
Store seasoning in a covered container; keep in a cool, dry place up to 6 months.

Sun-Dried Tomato and Basil Beurre Blanc

1 recipe Lemon Beurre Blanc (see recipe above)
2 tablespoons julienned sun-dried tomatoes
1 tablespoon chiffonade fresh basil leaves

Add sun-dried tomatoes and basil to Lemon Beurre Blanc close to serving time to hold color and flavor of basil.

Chicken Breasts With Mushroon Duxelles (Ann T)
======================================
Source: Lucy Waverman

This flavorful and elegant chicken is stuffed with a combination of fresh and dried mushrooms. Because the breasts are stuffed under the skin, the stuffing moistens the chicken meat and keeps it juicy. use either dried porcini or dried Chinese mushrooms; they have the most flavor. The sauce can be made ahead of time and the breasts stuffed a few hours before baking.

6 Dried mushrooms
1/2 cup boiling chicken broth
2 tablespoons butter
4 shallots
8 ounce fresh mushrooms finely chopped
1 teaspoon dried tarragon or basil
3 tablespoons fresh bread crumbs
1/3 cup whipping cream
3 Tablespoons finely chopped fresh parsley
Salt and freshly ground pepper to taste
6 single boned chicken breasts, with skin on.

Sauce

1/2 cup chopped onions
1/4 cup dry red wine
1/2 cup mushroom-soaking liquid
3 cups chicken stock
2 tablespoons port or Madeira
1 tablespoon cornstarch
1 tablespoon cold water
salt and fresh ground pepper to taste.
. 1.
Soak the mushrooms in boiling chicken broth for 20 minutes. Drain the
mushrooms, reserving the soaking liquid and the mushrooms
separately.Chop the mushrooms.

2.
Preheat the oven to 375°F

3.
Heat the butter in a frying pan over medium-high heat. Add the
shallots and dried and fresh mushrooms. Saute until all the liquid has
evaporated, stirring occasionally, about 4 minutes. Stir in the basil
or tarragon, bread crumbs, cream and parsley. cook until the cream has
reduced and the filling is thick. Season with salt and pepper.

4.
Divide the filling in six portions. with your fingertips, make a
pocket between the skin and the flesh of each chicken breast. Stuff
the filling under the skin of the chicken breasts. Season the breasts
with salt and pepper and place in a buttered baking dish large enough
to hold the breasts in one layer.

5.
Bake for 30 or 40 minutes, basting occasionally, until the juices run
clear.

6.
To make the sauce, in a frying pan, combine the onions and wine. On
high heat, bring to a boil and reduce until you have 1 tablespoon of
liquid.

7.
Pour in the mushroom liquid, reduce to 2 tablespoons and then add the
chicken stock and continue to boil until the stock is reduced by half.
Add the port and simmer for another 2 minutes, or until the sauce is
smooth and strongly flavored.

8.
Combine the cornstarch and cold water and stir into the sauce,
simmering until the sauce thickens slightly, about 2 minutes. Season
with salt and pepper and add any juices from the chicken. To serve,
pour the sauce over the chicken breasts.

GRAND LAGOON STUFFED FLOUNDER

5 medium-sized flounder
8 Tblsp. butter, melted
3 Tblsp. lemon juice

Prepare flounder by cutting through the middle of the top side and removing bone. Place stuffing mixture in flounder. Combine butter and lemon juice and baste fish with this mixture. Bake for 25-30 minutes at 350° F.

Stuffing:
1 large onion, diced
2 green peppers, diced
1/2 rib celery, diced
4 eggs
2 Tblsp. salt
1 Tblsp. pepper
1/2 cup prepared mustard
1/2 cup Worcestershire sauce
2 cups salad dressing (Miracle Whip)
1 lb. Saltine crackers, crushed
1-1/2 lbs. Claw crabmeat
Juice of 2 lemons

Combine stuffing ingredients and mix well. This mixture may also be used to stuff shrimp.

Recipe by Jimmy & Johnny Patronis – owners of Captain Anderson’s Restaurant, Panama City Beach, FL.

And for the chicken:

CHICKEN BREASTS WITH BOURSIN CHEESE

Here's a tasty way to use your Boursin Cheese Spread. (You can purchase Boursin Cheese in the specialty cheeses dept. in your local grocery store – it is similar to Allouette cheese).

Pound 4 chicken breasts to 1/4" and spread with Boursin. Secure with toothpicks trying to tuck in ends. Roll breasts in melted butter and then in Ritz cracker crumbs. Bake at 350° F. for one hour. Fantastic!!

Homemade Boursin Cheese Spread
1/2 cup butter, room temp.
2 (8 oz.) pkgs. cream cheese softened
2 cloves garlic, pressed
1/2 tsp. oregano
1/4 tsp. basil
1/4 tsp. thyme
1/4 tsp. marjoram
1/4 tsp. dill weed
1/4 tsp. freshly ground black pepper
Blend cream cheese and butter until smooth. Add seasonings and mix well. Chill overnight. Serve at room temperature with crackers.

SPINACH & PEPPER STUFFED CHICKEN BREASTS

Serves 4

2 TBS olive oil
2 chopped onions
1 clove garlic chopped finely
4 cups (125 grams) chopped spinach leaves
1 TBS chopped fresh leaves of mint
1/4 teasp herbes de Provençe
1/2 teasp sea salt
1/2 teasp freshly ground black pepper
4 skinless, boneless chicken breasts 4 oz (125 grams) each

2 oz (50 grams) light Boursin cheese
1 TBS freshly grated parmesan
1 red pepper, seeded, quartered and roasted
1/2 cup (4 oz or 120 ml) white wine
1/2 cup (4 oz or 120 ml) chicken stock
2 x 15 ounce tins of chopped tomatoes
1/4 teasp crumbled strands of saffron
1/2 cup large-flake slow cooking porridge oats

1. Prepare red peppers and put into toaster oven or grill to roast. Chop spinach and set aside.

2. Heat 1 TBS of the oil in a large non-stick frying pan over medium heat and cook half the onion and all the minced garlic for about 5 minutes.
Add the spinach and cook a further 2 minutes or until wilted. Stir in the mint, herbes de Provençe and 1/4 teasp each of the salt and pepper.
Remove from pan and put all into a bowl to cool.

3. Place the chicken breasts on a cutting board between two sheets of cling film and beat with a mallet or rolling pin until they have spread and are about 1/4 inch (5 mm) thick. (Here I trimmed the edges of each one to make more of a tidy rectangle and put the cut bits into a ziplock in the freezer.)

4. With a fork, mix the two cheeses into the spinach mixture to combine. Spread the filling mixture over the chicken breasts, nearly to the edges. Cut the red pepper into strips and lay them across the filling. PHOTO ONE.

5. Starting at the short end, carefully roll up the breasts and place them seam-side down on a large platter or cutting board. Sprinkle them with the rest of the salt and pepper.

6. Heat the remaining 1 TBS olive oil in a large nonstick frying pan over a medium heat. Cook the remaining onion about 5 minutes, then add the wine, chicken stock, tomatoes, saffron and a little more seasoning. Simmer on low heat, covered for about 8 minutes, then add the oats and stir.

7. Place the rolled chicken breasts on top of the sauce in the pan and continue to simmer, covered, for 20 - 25 minutes or until the chicken is completely cooked through.
PHOTO TWO

8. To serve - place the chicken on a plate and spoon sauce around and over the top.
Serve whole if rolls are small, or even better - slice them thickly with a sharp knife to display the colourful filling.

Source: Adapted from Rick Gallop's GI Diet Green-Light Cookbook

This dish could stand a bit of heat for those who would prefer a few pepper flakes or the addition of a mildly hot pepper.

I halved the recipe, doing only two large breasts for the two of us, but used one whole red pepper, halving the rest of the ingredients except the oil for cooking.

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And why not stuff fish into something like a small red pepper rather than the other way around.

Here's a well-known Spanish tapa of cod fish which is often served as a first or even a main course light meal.

Piquillo peppers are small, sweet and slightly piquant Spanish peppers which are sold tinned, skinned and ready for stuffing.

PEPPERS STUFFED WITH FISH (PIMIENTOS DE PIQUILLO RELLENOS DE PESCADO.)

2 tins piquillo peppers, each 185 grams/ (6 1/2 oz)..about 15 small peppers (I used 1 tin of 390 grams=18 peppers)
200 grams/7 oz cod or any cooked white fish
3 cloves garlic chopped
1 TBS onion, minced
2 TBS olive oil
1 1/2 TBS flour
200 ml/7 fl oz (3/4 cup + 1 TBS) milk
salt & pepper to taste
grating of nutmeg
150 ml/1/4 pint (2/3 cup) cream
pinch of cayenne
1 teasp vinegar

Drain the tinned piquillo peppers. Allow 6 - 10 for stuffing and reserve the remainder for the sauce. Shred or flake the codfish or cooked white fish, discarding any skin or bone. In a saucepan, sauté the chopped garlic and onion in the oil until softened. Add the fish, then the flour and cook for two minutes. Then whisk in the milk. Season with salt and pepper and nutmeg. Cook, stirring constantly, until the fish mixture is thickened. Remove from heat. Stuff the piquillo peppers with the fish mixture and place them in an oiled baking dish. Bake in a medium-hot oven for 5 minutes. (Alternately the peppers may be dusted with flour, then dipped in beaten egg and fried in olive oil, turning them to brown on all sides.)

Meanwhile, purée the remaining peppers in a blender with the cream, cayenne and vinegar. Spoon the sauce onto 6 dishes (if serving 1 pepper to 6 persons as a tapa - we had 3 each) and place 1 or 2 of the stuffed peppers on each plate.

Serves 6 as a tapa, 2 or 3 as a first course.

Source: 'Tapas and More Great Dishes From Spain'
Janet Mendel 1997

SharonCb