Seafood stuffed chicken & creamy serving sauce

Submitted by Sharon pearce

Seafood stuffed chicken & creamy serving sauce

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Serving: 4
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes

Ingredients
 

  • 2 large chicken breast
  • 8 large king prawns
  • 4 kale leaf
  • 1-2 garlic cloves
  • 2-3 tsp butter
  • 1 cup chicken stock
  • 1 tub cream cheese
  • 1-2 tsp mustard of choice
  • Chives/parsley
  • Salt/pepper
  • Cornflour to thicken

Instructions
 

  • Butterfly breast and flatten evenly with meat mallet
  • Chop prawns into 3
  • Lay kale, butter, garlic & prawns on breast
  • Roll firmly in glad wrap & place in fridge for 30 mins
  • Remove glad wrap and tie with cooking string
  • Place in sc with 1 cup stock
  • Cook 2-3 hrs on low
  • Remove breast to rest
  • Add 1 tub cream cheese & mustard to remaining juices in sc & whisk until well combined
  • Thicken with cornflour if needed
  • Add fresh chives, s/p to taste
  • Enjoy:)

1 thought on “Seafood stuffed chicken & creamy serving sauce”

  1. Tried this recipe and it was delicious…substituted the prawns for crocodile which worked brilliantly and was rewarded with empty plates…the only caution is that I should have cooked it for 2 hours instead of 3 as crocodile does tend to dry out easily….Excellent recipe!!

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