shrimp stuffed chicken breast with roasted tomato salsa

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  • add   Cilantro
  • add   Fresh Tortilla Chips
  • add   Ripe Avocado
  • add   Garnish
  • add   3- tablespoons Butter
  • add   pinch pepper
  • add   pinch sea salt
  • add   1-large chicken bullion cube
  • add   1- garlic clove crushed
  • add   2- whole fresh jalapeno chilies
  • add   7- med Roma tomatoes
  • add   Salsa
  • add   3- tablespoons melted butter
  • add   3-cups panko (Japanese Bread Crumbs)
  • add   2-tablespoons milk
  • add   1- large egg beaten
  • add   1/4- teaspoon pepper
  • add   1/4 -teaspoon sea salt
  • add   4-tablespoons butter
  • add   1/3 cup chicken broth
  • add   1- cup panko (Japanese Bread Crumbs)
  • add   2-tablespoons chopped jalapeno pepper/ seeded & deveined
  • add   1/2 cup Roma tomatoes chopped
  • add   1/2- cup celery minced
  • add   1/2-cup sweet onion minced
  • add   15-18 raw shrimp/peeled deveined chopped 31/40 count per pound
  • add   1/4-teaspoon sweet paprika
  • add   1/4-teaspoon garlic powder
  • add   1/4-teaspoon black pepper
  • add   1/4-teaspoon sea salt
  • add   2-cups buttermilk
  • add   6-8 Boneless Skinless Chicken Breast


  1. Preheat oven 375 degreesCombine buttermilk, salt, pepper, garlic powder, and paprika in bowl, and whisk. make a slit on the side of the chicken breast making a pocket, and place chicken in buttermilk mixture, cover and refrigerate. In broiler set to high, place tomatoes, and jalapeno peppers, turning every minute or so, roast until skins are charred and peeling back, approx 5-7 minutes . Remove from broiler and remove skins from tomatoes and jalapenos, also remove seeds, veins and stems from jalapenos, place in blender with garlic, salt, pepper and bullion cube. Blend all items until smooth and thick, set a side. In a medium frying pan, medium /high heat, sauté in butter, the onion, celery, and jalapeno pepper, season with salt and pepper and sauté just until translucent, add chopped shrimp and tomatoes cook only until shrimp starts to turn pink, add panko and chicken broth, cook for 1 minute or until broth has been absorbed. Divide shrimp mixture into 6-8 parts, and stuff into chicken breast, packing stuffing in tight, do not overfill. Combine beaten egg and milk, dip chicken breast in egg mixture, then in panko covering well, set on wax paper until all pieces are covered. Place in a greased large baking pan, (large cookie sheet works best) trying not to let pieces touch, drizzle chicken with melted butter, cover with foil and bake 375 degrees for 30 minutes, increase oven temperature to 425 degrees remove foil , continue to cook for another 10- 15 minutes or until chicken is a golden color.In the meantime, in a medium skillet, melt 3 tablespoons butter, once hot and bubbling, (do not let brown) add blended salsa mixture and simmer on high for 1-2 minutes, stirring frequently. Place chicken on a large platter, pour bubbling salsa over chicken, garnish with fresh tortilla chips, cilantro and slices of avocado. Enjoy!!!!