Chicken Breast Stuffed with Shrimp Scampi Disney Cruise Line

Ingredients:

6 - 6.5 oz. Chicken breast
1 ¾ oz Mushroom duxelle (recipe below)
1 Tbsp Red Yellow roasted pepper
3 ½ TBSP Chopped, cooked spinach - if raw then it's about 1/3 oz.
1 piece Shrimp
4 Tbsp Parmesan cheese
4 Tbsp Mashed potatoes
1 oz Eggplant, sliced
1 oz Red pepper
2 pieces Asparagus
1 oz Zucchini, sliced
1 oz Yellow squash
¼ cup Pollo Limoncello chicken sauce
2.5 tsp. Limoncello Liqueur
2.5 tsp. Candied lemon
2.5 tsp. Salt + pepper

Method:

Make Mushroom Duxelle and set aside. Clean the chicken breast of excess fat.

Clean the meat on the bone for the filling. Finely chop roasted red peppers. Julienne the spinach. Finely chop the shrimps. Mix the above with the Mushroom Duxelle, and parmesan cheese. Check the seasoning.

Now make a slit on the top end of the chicken right next to the bone. Put the above mixture into a piping bag and force the mixture into the chicken breast.

In a pan layer the chicken. Lace it with white wine and roast it at 325 F for 12 minutes and let it rest in the oven for another 4 minutes. The stuffed chicken is ready.

Serve the chicken with mashed potatoes, roasted sliced eggplant, red pepper, asparagus and creamy chicken sauce, flavor enhanced with Limoncello liqueur.

Garnish with Candied Lemon.

Mushroom Duxelles

1 lb mushrooms, minced very fine(preferably with a knife)
1 oz onions or shallots, minced
2 garlic cloves, chopped fine
3 oz white wine
1/4 teaspoon salt, or to taste
1/8 teaspoon black pepper

Sweat onion, garlic; add in the mushroom; add in white wine, and let it cook. Liquid should cook off. Season the mushroom and strain. Finely chop the mixture once it's cooled. Mix needs to be very dry.

Note: Duxelles can be made 1 day ahead. Cool, uncovered, then chill, covered.

Pollo Limoncello chicken sauce.

1 Tbsp. Extra Virgin Olive Oil
3 tbsp salted butter
1/2 cup white wine
1 tbsp chopped scallions
2 cloves crushed garlic
1 cup sliced mushrooms
2 cups chicken stock or broth
1 tsp lemon juice
1/4 cup limoncello (lemon liquor)
1/4 tsp dill weed

Melt olive oil and white wine in a pan.

Add scallions, garlic and butter and stir and cook for a few minutes until they are softened, being careful not to let them burn.

Add chicken stock (or broth) and lemon juice and simmer on medium-high, stirring frequently, for about 5 minutes.

Reduce heat to medium-low. Add lemon liquor and dill.

You may thicken the sauce as needed by stirring in a teaspoon of flour, which has first been stirred into a paste with a little water and a fork.

:Talk Disney: http://www.talkdisney.com/forums/disney-recipes/48605-chicken-breast-stuffed-shrimp-scampi-recipefrom-palo.html#ixzz1c5YD4Deh

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