Savory Stuffed Chicken Breasts

Per Person:
1 large Chicken Breast, thawed, butterfly filleted

Fillet the chicken breast. Season inside and out with salt & pepper. close the chicken and dredge in a mixture of:

1/3 cup flour
2 tablespoons creole seasoning (I like Emeril's Essence)
1 teaspoon garlic salt

At this point, put the chicken breasts on a greased piece of aluminum foil on the baking sheet you'll cook the chicken on. Open the chicken and fill with Savory Stuffing (recipe follows). Be careful to spread the stuffing evenly. Place a slice of cooked bacon over the stuffing and close the chicken breast.

Sprinkle some of the remaining dredging mix over the top, along with a tablespoon of Bake at 375 for 20 minutes or until the chicken is completely done.

Savory Stuffing (I use these quantities for 3 or 4 chicken breasts): in a food processor bowl, combine:12 - 15 shrimp, thawed
4 - 5 pieces of bacon, cooked
3 cloves garlic, roasted
1 teaspoon lemon juice
1 teaspoon butter
1 teaspoon cajun seasoning (eg. Essence)
1 teaspoon rosemary (fresh is best)

Press Go and process until it's the consistency of chunky peanut butter. Then add 4 or 5 more shrimp, pulse processing until they're in medium size chunks.

Review: We served this with white wine or a brown ale, depending on if the guests were wine snobs or microbrew snobs (I admit to membership among the latter). This turned out to be one of the better stuffed chicken recipes we've tried; the whole family really liked it. The flavors blended together very well. The extra slice of bacon may not have been necessary, but my daughter disagrees: she liked it. Couldn't find anything to complain about, really. Three thumbs up!