Monday, February 13, 2017

Shrimp Stuffed Chicken Breasts With Tarragon Lemon Hollandaise Sauce

Shrimp Stuffed Chicken Breasts With
Tarragon Lemon Hollandaise Sauce
Chicken breasts:
2 strips thick bacon, diced 
2 T. flour
1 T. tomato paste
1/4 cup diced celery

1/4 cup minced red bell pepper 
3 cloves garlic, minced
1 tsp. Worcestershire sauce 

1/4 tsp. dried thyme
2/3 cup beef or chicken broth
1/2 lb. raw shrimp, cleaned and diced 

Salt and Tabasco to taste
6 boneless skinless chicken breasts 

Salt and pepper to taste

2 eggs whisked with 1 T. water,
      3/4 cup plain dry breadcrumbs  3/4 cup flour
1 tsp. paprika

1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. dried thyme
3 T. melted unsalted butter

1 T. minced shallots
1/2 tsp. dried tarragon
2 T. white wine vinegar
3 large egg yolks
1 tsp. Dijon mustard
1 T. fresh lemon juice
3/4 cup unsalted butter, melted 

1 T. chopped fresh tarragon 
Salt and white pepper to taste

1. To make the filling, cook bacon in a large skillet until fat is rendered but bacon is not yet crisp, about 3 minutes. Stir in flour and tomato paste and cook about 3 minutes more or until darkened. Add celery, red pepper, garlic, Worcestershire and thyme. Cook until vegetable are softened, 3 to 4 minutes. Stir in broth and shrimp; simmer until thickened, about 7 minutes. Season with salt and Tabasco. Cool filling completely.

2. Preheat oven to 350 degrees. Place the egg and water in a bowl.  Combine the breadcrumbs, flour, paprika, garlic and onion powders and thyme in another bowl.

3. Trim chicken and pound to an even 1/4 inch thickness. Divide the shrimp filling among the chicken breasts, fold in the sides and roll up. Carefully roll the chicken breasts in first the egg and then the coating mixture and arrange seam side down in a shallow baking dish. Drizzle with melted butter and bake for 30 to 35 minutes or until chicken is cooked through.

4. For the sauce, simmer shallots, dried tarragon and vinegar until most of the liquid evaporates. Whisk egg yolks, cooked shallot mixture, mustard and lemon juice in a double boiler or stainless bowl that will fit over a saucepan. Heat 3 inches water in a saucepan to boiling; reduce heat and simmer the water. Set the bowl over the simmering water and whisking constantly add the melted butter in   a slow thin stream. As the sauce thickens you may add the butter faster. Stir in the fresh tarragon; season to taste with salt and pepper. Drizzle a bit of sauce over the chicken and pass remaining sauce.

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