Brandy and Orange Chicken Breasts Topped with Stuff

Name: Brandy and Orange Chicken Breasts Topped with Stuffed Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil, 1 turn of the pan; 2 tablespoons butter; 1 rib celery, finely chopped; 1 small onion, finely chopped; 1/4 red bell pepper, finely chopped; 6 ounces, drained weight, lump crab meat; 1/2 teaspoon ground thyme or poultry seasoning; 1/2 teaspoon sweet paprika; Salt and freshly ground black pepper; 2 thin slices good quality white bread toasted and buttered, then diced; 2 to 3 tablespoons chopped fresh parsley leaves; 3 tablespoons melted butter; 8 jumbo shrimp, peeled and deveined, tails in tact; 4 pieces boneless, skinless chicken breast, 6 to 8 ounces each; 1 teaspoon ground thyme or poultry seasoning; Salt and freshly ground black pepper; 1 tablespoon extra-virgin olive oil; 3 jiggers brandy; 2 tablespoons butter; 1 large navel orange, zested; Parsley sprigs and sliced navel oranges, for plate garnish

Servings: persons

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

1
Preheat oven to 400 degrees F.
2
To a small skillet over moderate heat add extra-virgin olive oil, 1 turn of the pan, and 2 tablespoons butter.
3
When butter melts, add celery, onion and red bell pepper.
4
Saute vegetables 5 minutes.
5
Add crab to the vegetables and season with thyme or poultry seasoning, paprika, salt and pepper.
6
Fold a few handfuls of diced toasted bread into the stuffing to combine.
7
The stuffing will take 1 1/2 to 2 slices.
8
Add parsley to the stuffing and remove from heat.
9
Brush a baking dish with melted butter.
10
Butterfly shrimp by cutting along the deveining line, into and almost through the shrimps.
11
Place the butterflied shrimp in your hand, the butterflied side down.
12
Dab the shrimp with melted butter and place a rounded spoonful of crab stuffing onto the shrimp.
13
Set the shrimp upright on the baking dish with the stuffing exposed and the tail upright.
14
Place the baking dish in the preheated oven.
15
Bake 6 to 8 minutes or until shrimp are pink and firm and stuffing is browned.
16
Season chicken breasts with poultry seasoning or ground thyme, salt and pepper.
17
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.
18
Add brandy to the pan and cook alcohol off 1 minute.
19
Add butter and orange zest to the brandy.
20
Spoon brandy orange butter over the chicken and top each breast with 2 stuffed shrimp.
21
Garnish the platter or individual dinner plates with parsley sprigs and sliced oranges

1009

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 1 turn of the pan, 2 tablespoons butter, 1 rib celery, finely chopped, 1 small onion, finely chopped, and more.

Yes, Brandy and Orange Chicken Breasts Topped with Stuffed Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brandy and Orange Chicken Breasts Topped with Stuffed Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions