Chicken And Shrimp Stuffed Pistolettes Recipes

SHRIMP-STUFFED CHICKEN BREASTS

Steps:

• Flatten chicken to 1/4-in. thickness. In a large bowl, combine the shrimp, onions, mayonnaise, tarragon, lemon juice and Liquid Smoke if desired. Place about 1/3 cup down the center of each chicken breast half; fold chicken over filling and secure with toothpicks., Brush chicken with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 6-8 minutes on each side or no longer pink. Discard toothpicks.

STUFFED CHICKEN BREASTS WITH SHRIMP

Steps:

• Place 4 of the chicken breast halves, skinned side down, on a flat surface. Using a sharp knife, slice halfway through the meatiest portion of each breast half. Open up the breast, butterfly-style, and pound lightly with a mallet without breaking the tissues. On one half of the underside of the breast there is a detachable piece of meat known as the fillet. Remove and pound each of these lightly to flatten. Set aside.
• Cut the remaining chicken breast half into 1-inch cubes. Put the cubes in the container of a food processor or electric blender and start blending while adding the cream, Tabasco sauce, salt and pepper. Blend thoroughly. There should be about 1/2 cup. Arrange 2 of the shrimp close together in the center of each flattened chicken breast half. Spoon an equal portion of the blended mixture over the shrimp. Cover with flattened fillets. Fold the outer portions of each chicken breast half over the filling to enclose it compactly.
• Heat 1 tablespoon of the butter in a skillet large enough to hold the chicken in one layer. Add the onion and shallots and cook until wilted.
• Slice off the core end of the tomato and cut the tomato into 1/2-inch cubes.
• Add these to the skillet. Add the thyme, basil and wine. Arrange the stuffed breast halves over the mixture and bring to the boil. Cover closely and cook 10 minutes.
• Transfer the chicken breasts to a warm serving dish. Cook the sauce down over high heat about 2 minutes.
• Swirl in the remaining 1 tablespoon butter and add the parsley. Stir. Pour the sauce over the chicken breasts and serve hot.

CHICKEN AND SHRIMP WITH STUFFING

Steps:

• Slice chicken breasts and heat in a pan with chicken stock and reserve. Cook pastini then toss with olive oil. In a large bowl mix the pastini with white bread. Saute the onion, celery, red pepper, and chicken then toss together with the pastini. Quickly saute the shrimp and spices and set aside. Meanwhile heat the chicken gravy. Toss the pasta with basil and truffle oil and season with salt and pepper. Place a large spoon of stuffing in the middle of a plate. Put shrimp on top and surround in a pinwheel shape with chicken and dress with gravy.

CHICKEN AND SHRIMP STUFFED PISTOLETTES

Steps:

• Buns:.
• Preheat oven to 350°F.
• Hollow out buns from bottom.
• Beat egg and water and brush inside and outside of each bun.
• Bake in oven until brown and crisp; remove and let cool.
• Add garlic to melted butter and simmer five minutes on low.
• Brush each bun with garlic butter mixture and sprinkle with parmesan; set aside.
• Chicken:.
• Dice chicken into bite-size pieces.
• Sauté chicken and shrimp in 1/3 cup butter until done.
• Remove from skillet and drain well.
• In same skillet, add remaining butter and sauté onions, celery, garlic and parsley. Salt and pepper to taste.
• Remove and drain well.
• Combine all the drained ingredients back into skillet.
• Add drained mushrooms and sherry; stir until well incorporated; set aside.
• Sauce:.
• Melt butter over low heat.
• Gradually add flour, salt and pepper, stirring until smooth.
• Slowly add milk, stirring constantly until thick and creamy.
• Remove from heat.
• Add both cheeses and Worcestershire.
• Mix well, until cheeses are melted.
• Add this sauce to chicken mixture and stir until well mixed.
• Spoon into individual bread loaves and warm in broiler for five minutes.
• Serve immediately.

SHRIMP AND CHICKEN ETOUFFEE

Steps:

• Heat a large pot over medium-high heat. Add the vegetable oil and andouille and cook, stirring, until crisp, 4 to 5 minutes. Transfer to a plate. Season the chicken with salt, then add to the pot in batches to brown, 5 minutes per side. Transfer to the plate with the andouille.
• Make the roux: Remove the pot from the heat and cool slightly (there should be about 1/4 cup drippings; drain or add oil as needed). Return the pot to medium heat. Sprinkle in the flour and stir, scraping up the browned bits from the pan with a wooden spoon. Continue to cook, stirring, until the mixture smells nutty and turns a deep brown, 10 to 12 minutes. Add the celery, onion, bell pepper, garlic, cayenne, and salt to taste. Cook, stirring, until the vegetables are tender, 6 to 8 minutes.
• Whisk in the broth. Return the chicken and andouille to the pot and simmer until the chicken is cooked through, about 25 minutes. Transfer the chicken to a plate and let cool slightly while the stew simmers; remove the skin and shred the meat. Return the meat to the pot. Stir in the shrimp and sherry and cook until the shrimp turn pink, 2 to 3 more minutes. Season with salt and black pepper.

CAJUN STUFFED PISTOLETTES

Steps:

• Saute vegetables in butter over medium heat until translucent.
• Add milk, cheese, seafood and seasonings.
• Cook until heated through and cheese is melted.
• Keep warm.
• Fill frying pan about halfway with oil and heat.
• Fry rolls until golden brown all over.
• While they're still hot, make a slit in one end.
• Use a spoon to make a cavity in the roll and stuff the cavity with the seafood mixture.
• Eat while hot.

SCRUMPCIOUS STUFFED PISTOLETTES

Steps:

• Brown ground beef in greased skillet until golden brown. Drain. Add can of cream of mushroom and Velveeta cheese and heat on low until cheese has melted, stirring occasionally.
• Remove insides of pistolettes by cutting tops out and scooping extra bread from inside, making just enough room for meat (keep tops).
• Melt butter and garlic salt in microwave. Spoon one heaping tablespoon of meat into pistolettes and replace tops. Brush with garlic butter mixture.
• Bake at 350 degrees F for 18 minutes or until golden brown on tops.

CRAWFISH PISTOLETTES

Steps:

• Melt 1/4 cup of butter in a saucepan over medium heat. Stir in the chopped onion, bell pepper, green onions, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the evaporated milk and bring to a simmer. Stir in the processed cheese until melted. Reduce the heat to low, and keep the sauce warm.
• Meanwhile, melt 1/2 teaspoon of butter in a large skillet over medium heat. Add the crawfish tails and season with salt, pepper, garlic powder, and Cajun seasoning. Cook and stir until the tails are hot and beginning to curl, 3 to 5 minutes. Stir the crawfish tails into the cheese sauce, and cook for 5 minutes.
• Heat oil in a large skillet to 350 degrees F (175 degrees C).
• Cook the pistolette rolls in the hot oil until golden brown on all sides. Remove to a paper towel lined plate to cool. Once cool enough to handle, cut a slit in one end of each roll, then use the handle of a spoon to create a pocket in the roll. Stuff the rolls with the crawfish mixture and serve immediately.