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Garlic Shrimp Stuffed Chicken Breast



4 boneless skinless chicken breasts

5 ounces olive oil (10 tablespoons)

6 cloves of garlic diced

1 1/2 tablespoons paprika

3/4 cup chopped cilantro

2 tablespoons asian chili sauce (sambal oelek)

3 tablespoons chopped flame roasted red pepper (from a jar)

1 lb peeled, cooked shrimp (21 - 30 size)



In a medium bowl prepare the chicken marinade recipe by combining the olive oil, garlic, paprika, chili sauce and chopped roasted red peppers. Stir well to combine all the ingredients. Reserve 1/2 cup of this sauce to drizzle over the stuffed chicken breasts when they're cooked.

Place a chicken breast between two sheets of plastic wrap and gently pound it flat to about 1/4" in thickness. Try to keep the size uniform. Place the flattned chicken breasts in a resealable plastic bag and pour in the marinade. Carefully distribute the marinade in the bag so all the breasts are evenly covered. Place the bag in a shallow dish to prevent leakage and refrigerate 4 hours up to overnight.

Remove the chicken breasts from the marinade recipe and place them flat on your working surface. Place 6 or 7 peeled cooked shrimp on one half of each chicken breast. Fold the other half of the chicken breast over the shrimp and tie it up in several places to hold the shrimp inside the chicken. Preheat the grill to 400F - 450F and clean and oil the grates well.

Once the grills reached this cooking range place the stuffed chicken breasts on the grill and close the lid. After 6 or 7 minutes check the chicken and make sure it's browning up nice underneath. If you need to loosen the chicken from the grates use a long pronged BBQ fork to slip between the grates under the chicken and carefully begin prying it up. Flip the chicken and continue cooking another 7 or 8 minutes or until fully cooked.

Watch the chicken doesn't burn. Once cooked, remove from the grill and spoon or drizzle the reserved sauce over each piece.

Serves: 2 - 4; Prep time: 10 minutes; Cooking time: 20 minutes

Direct Heat: 400F - 450F

Note: for best results marinate 4 hours up to overnight


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