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Brandy and Orange Chicken Breasts Topped with Stuffed Shrimp (Rachael Ray) Recipe

Brandy and Orange Chicken Breasts Topped with Stuffed Shrimp (Rachael Ray) Recipe

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Brandy and Orange Chicken Breasts Topped with Stuffed Shrimp (Rachael Ray)

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Ingredients:

Serving

1 tbsp extra-virgin olive oil , 1 turn of the pan
2 tbsp butter
1 rib celery, finely chopped
1 small onion, finely chopped
1/4 red bell pepper, finely chopped
6 oz, drained weight, lump crab meat
1/2 tsp ground thyme or poultry seasoning
1/2 tsp sweet paprika
salt and freshly ground black pepper
2 thin slices good quality white bread toasted and buttered , then diced
2 to 3 tbsp chopped fresh parsley leaves
3 tbsp melted butter
8 jumbo shrimp, peeled and deveined , tails in tact
4 pieces boneless, skinless chicken breast , 6 to 8 oz each
1 tsp ground thyme or poultry seasoning
salt and freshly ground black pepper
1 tbsp extra-virgin olive oil
3 jiggers brandy
2 tbsp butter
1 large navel orange , zested
parsley sprigs and sliced navel oranges , for plate garnish

Directions:

Preheat oven to 400 degrees F.
To a small skillet over moderate heat add extra-virgin olive oil, 1 turn of the pan, and 2 tablespoons butter. When butter melts, add celery, onion and red bell pepper. Saute vegetables 5 minutes. Add crab to the vegetables and season with thyme or poultry seasoning, paprika, salt and pepper. Fold a few handfuls of diced toasted bread into the stuffing to combine. The stuffing will take 1 1/2 to 2 slices. Add parsley to the stuffing and remove from heat. Brush a baking dish with melted butter. Butterfly shrimp by cutting along the deveining line, into and almost through the shrimps. Place the butterflied shrimp in your hand, the butterflied side down. Dab the shrimp with melted butter and place a rounded spoonful of crab stuffing onto the shrimp. Set the shrimp upright on the baking dish with the stuffing exposed and the tail upright. Place the baking dish in the preheated oven. Bake 6 to 8 minutes or until shrimp are pink and firm and stuffing is browned.
Season chicken breasts with poultry seasoning or ground thyme, salt and pepper. In a second skillet over medium high heat add the oil and cook the breasts 5 minutes on each side, then remove to a serving plate. Add brandy to the pan and cook alcohol off 1 minute. Add butter and orange zest to the brandy. Spoon brandy orange butter over the chicken and top each breast with 2 stuffed shrimp. Garnish the platter or individual dinner plates with parsley sprigs and sliced oranges

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	485.52 Kcal (2033 kJ)
Calories from fat	328.2 Kcal
		% Daily Value*
Total Fat	36.47g	56%
Cholesterol	129.99mg	43%
Sodium	760.03mg	32%
Potassium	269.45mg	6%
Total Carbs	18.45g	6%
Sugars	1.73g	7%
Dietary Fiber	2.27g	9%
Protein	22.97g	46%
Vitamin C	14.2mg	24%
Vitamin A	0.4mg	15%
Iron	18.9mg	105%
Calcium	141.9mg	14%

Amount Per 100 g
Calories	231.57 Kcal (970 kJ)
Calories from fat	156.54 Kcal
		% Daily Value*
Total Fat	17.39g	56%
Cholesterol	62mg	43%
Sodium	362.5mg	32%
Potassium	128.52mg	6%
Total Carbs	8.8g	6%
Sugars	0.83g	7%
Dietary Fiber	1.08g	9%
Protein	10.96g	46%
Vitamin C	6.8mg	24%
Vitamin A	0.2mg	15%
Iron	9mg	105%
Calcium	67.7mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

12.3

Points
13

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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