Seafood stuffed chicken & creamy serving sauce


August 31, 2015

Seafood stuffed chicken & creamy serving sauce 5 0 5 1
  • Prep: 15 mins
  • Cook: 2 hrs
  • 15 mins

    2 hrs

    2 hrs 15 mins

  • Yields: 4


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



Cornflour to thicken


1Butterfly breast and flatten evenly with meat mallet

2Chop prawns into 3

3Lay kale, butter, garlic & prawns on breast

4Roll firmly in glad wrap & place in fridge for 30 mins

5Remove glad wrap and tie with cooking string

6Place in sc with 1 cup stock

7Cook 2-3 hrs on low

8Remove breast to rest

9Add 1 tub cream cheese & mustard to remaining juices in sc & whisk until well combined

10Thicken with cornflour if needed

11Add fresh chives, s/p to taste


Submitted by Sharon pearce


1 Review

Ian Shearer

March 7, 2019

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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