Chicken Breast With Shrimp Mousse 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.

CHICKEN BREASTS WITH SHRIMP SAUCE

Steps:

• Dredge breasts in flour.
• Cook breasts in butter till browned and juices run clear (about 10 minutes).
• Remove and keep warm.
• Add to skillet, onion, green pepper,garlic, and tomato.
• Cook 5 minutes.
• Add shrimp.
• Cook 2 minutes.
• Pour sauce over chicken breasts.

CHICKEN AND SHRIMP WITH LEMON CREAM SAUCE

Steps:

• In a Dutch oven, cook fettuccine according to package directions, adding asparagus during the last 3 minutes. , Meanwhile, sprinkle chicken with garlic salt. In a large skillet, heat oil over medium heat. Add chicken; cook until chicken is no longer pink, 8-10 minutes., Stir in shrimp and cream; cook, covered, until shrimp turn pink, 2-3 minutes. Stir in lemon zest, lemon juice, salt and pepper. Drain fettuccine and return to pan. Add sauce; toss to coat.

CHICKEN MOUSSE

Steps:

• 1. First cook chicken in a pot of salted water or use a chicken bouillon cube. Then purree the chicken or finely dice it.
• 2. Melt together cream cheese and tomato soup, whipping with a fork or whisk.
• 3. Just cool.
• 4. Mix together unflavored gelatine and cold water; mix into mayonnaise.
• 5. Using an electric mixer or processor, mix until smooth.
• 6. Stir in cooked shredded chicken, chopped celery, and chopped green onions.
• 7. Lightly oil a mold; pour mousse mixture in.
• 8. Refrigerate for 3 to 4 hours. Then unmold, using a hot, damp cloth around the mold. This makes it easier to come out whole.
• 9. This recipe can be adapted to shrimp. You can use 1 can of tiny shrimps instead of chicken. As for the mold it can be metal or silicone. Just use one greased or stick free 6 cup mold.
• 10. Place the molded mousse out with crackers or brushetta style bread.

SHRIMP MOUSSE (MOUSSE DE CREVETTES)

Steps:

• Put the shrimp and egg into the container of a food processor. Add salt, pepper, cayenne and nutmeg. Blend to a fine puree.
• With the motor on, gradually add the cream. Test the seasonings by dropping a teaspoon of the mousse mixture into a little boiling salted water. Cook until it is slightly firm. Drain and taste. If desired, add more seasonings.

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.