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1
Place 4 of the chicken breast halves, skinned side down, on a flat surface.
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2
Using a sharp knife, slice halfway through the meatiest portion of each breast half.
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3
Open up the breast, butterfly-style, and pound lightly with a mallet without breaking the tissues.
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4
On one half of the underside of the breast there is a detachable piece of meat known as the fillet.
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5
Remove and pound each of these lightly to flatten.
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6
Set aside.
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7
Cut the remaining chicken breast half into 1-inch cubes.
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8
Put the cubes in the container of a food processor or electric blender and start blending while adding the cream, Tabasco sauce, salt and pepper.
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9
Blend thoroughly.
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10
There should be about 1/2 cup.
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11
Arrange 2 of the shrimp close together in the center of each flattened chicken breast half.
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12
Spoon an equal portion of the blended mixture over the shrimp.
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13
Cover with flattened fillets.
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14
Fold the outer portions of each chicken breast half over the filling to enclose it compactly.
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15
Heat 1 tablespoon of the butter in a skillet large enough to hold the chicken in one layer.
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16
Add the onion and shallots and cook until wilted.
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17
Slice off the core end of the tomato and cut the tomato into 1/2-inch cubes.
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18
Add these to the skillet.
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19
Add the thyme, basil and wine.
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20
Arrange the stuffed breast halves over the mixture and bring to the boil.
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21
Cover closely and cook 10 minutes.
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22
Transfer the chicken breasts to a warm serving dish.
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23
Cook the sauce down over high heat about 2 minutes.
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24
Swirl in the remaining 1 tablespoon butter and add the parsley.
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25
Stir.
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26
Pour the sauce over the chicken breasts and serve hot.
