Brandy and Orange Chicken Breasts Topped with Stuffed Shrimp Recipe

Brandy and Orange Chicken Breasts with Stuffed Shrimp Recipe

Ingredients

• 1 tablespoon extra-virgin olive oil (one turn of the pan)
• 2 tablespoons butter
• 1 stalk celery, minced
• 1 small onion, minced
• 1/4 red bell pepper, minced
• 6 ounces lump crabmeat, drained
• 1/2 teaspoon ground thyme or poultry seasoning
• 1/2 teaspoon sweet paprika
• Salt and freshly ground black pepper
• 2 slices quality white bread, toasted, buttered, and diced
• 2 to 3 tablespoons chopped flat-leaf parsley
• 3 tablespoons melted butter
• 8 large shrimp, peeled and deveined, tails left on
• 4 boneless, skinless chicken breast portions (about 6 to 8 ounces each)
• 1 teaspoon ground thyme or poultry seasoning
• 1 tablespoon extra-virgin olive oil
• 3 jiggers brandy
• Zest from 1 large navel orange
• Fresh parsley sprigs and sliced navel orange rounds for garnish

Instructions

1. Preheat oven to 425F and place a baking rack on a baking tray.
2. For the crab stuffing, warm a skillet over medium heat and add the olive oil and 2 tablespoons butter. Add the minced celery, onion, and red bell pepper and saut for 45 minutes, then gently fold in the crabmeat. Stir in 1/2 teaspoon thyme (or poultry seasoning) and 1/2 teaspoon sweet paprika, then season with salt and freshly ground black pepper. Cook, stirring gently, about 1 more minute.
3. Remove the skillet from the heat and fold in the diced, buttered toast, chopped parsley, and half of the melted butter. Let the stuffing cool slightly.
4. Make a slit along the back of each shrimp without cutting through. Fill each shrimp with a spoonful of the crab mixture and place the stuffed shrimp on a plate.
5. Season both sides of the chicken breasts liberally with the remaining 1 teaspoon thyme (or poultry seasoning), salt, and black pepper.
6. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken breasts about 45 minutes per side until browned but not cooked through. Transfer the seared chicken to the prepared rack.
7. Place two stuffed shrimp on each chicken breast, drizzle the remaining melted butter over the shrimp and chicken, and bake on the rack about 12 minutes, or until the chicken is cooked through and the shrimp are opaque.
8. While the chicken bakes, return the skillet used for the chicken to medium heat. Carefully add the brandy and let it bubble for about 1 minute, scraping up any browned bits from the pan. Add the orange zest and reduce the sauce slightly, about 2 minutes; adjust seasoning if needed.
9. To serve, place each chicken breast topped with two stuffed shrimp on a plate and spoon the orangebrandy sauce over the top.
10. Garnish with fresh parsley sprigs and navel orange rounds for a bright finish.