You would think that there is some nefarious murder mystery going on with the title and all but it is just about the food and as always, everything is about the food. And, I know, I know, I am flip flopping more than a politician during election season, and I even posted a fish recipe in the midst of what should have been “chicken week” but I consider this recipe a kind of “two-fer” so possibly it could count for both? So, I guess, in a way, this entry is kind of a plot twist.
This was not a recipe born of desperation or the result of my CADD but was the result of figuring out what to do with a ¼ pound of 31 to 40 count shrimp. That amount of shrimp does not really make a meal for 2 people and is more annoying sitting in the freezer partially open than being used in a recipe. The way I thought of it is I figured that if the Japanese steak houses can serve hibachi chicken and shrimp together, I could combine the two in one easy to carry package (not that you would want to carry it but you could). It does not take a whole lot more effort than the Bay Watch chicken breasts but it does have a distinctly different flavor and you really do not need a sauce.
Shrimp Stuffed Chicken Breasts
(makes 3-4 servings)
3-4 boneless, skinless chicken breasts
1/2 – Green bell pepper fine diced
1/2 (or less) – Red bell pepper fine diced
1/3 – sweet onion, fine diced
5 – Cloves garlic, fine diced
2 oz – Fresh chopped ginger root
1/4 lb – Shrimp, fine diced
4 – Shitake mushrooms fine diced
2 sticks – Celery fine diced
Coarse ground black pepper (to taste)
Small handful fine shredded fresh parsley (use dried if you must about 1 ½ tablespoons)
7 – Basil leaves fine chopped (use dried if you must about 1 ½ tablespoons)
Peanut or Canola oil
Soy Sauce and/or Teriyaki Sauce
In a large skillet, cover bottom of pan with peanut or canola oil and over low/med heat sauté peppers, onion, garlic and celery until softened and onions become translucent. Add mushrooms and ginger root, sauté on low heat for about 2-3 minutes, season to taste with pepper. Add shrimp and go until the shrimp pieces turn pink, then season with teriyaki and soy sauce (remember that there is a lot of salt in those sauces so be sparing). After shrimp is done, add parsley and basil and keep on heat for another 2-3 minutes while mixing these ingredients in. Turn off heat and set aside to cool.
Take chicken breasts and, from the side, make a pocket by cutting the long way the entire length and almost all the way through (should look like a pita pocket). Take a spoon and stuff chicken with filling (do not overfill) enough so that edge can be closed with a toothpick, cooking string or skewers. Bake at 350 degrees for 35-45 minutes (add a bit of water or chicken stock to bottom of baking dish to keep moist).
This was served with sushi rice but can also be served with pineapple jasmine rice in addition to snow peas with mushrooms and almond slices. I also always serve a green salad with ginger dressing.