My husband and I just love Oysters Rockafeller, the only problem is they are not always in season. While we were in Florida enjoying an order, we thought we would try it with Shrimp when we got back home. So we got to work to come up with recipe and tried it with Shrimp...they were very good and a big hit....So I thought I would try the mixture with Chicken Breast also...And this is what we came up with....So you can use the recipe with your choice of Chicken or Shrimp or both at the same time! ...Here is what we did...Enjoy!
INGREDIENTS
4-6 Chicken Breasts (slice half through)
2 Tablespoons Butter
1 small shallot (diced
1 clove garlic (minced
5 ounces (1/2 bag) Spinach (chopped)
1 Tablespoon dry parsley
1/4 Cup white wine
1/3 teaspoon salt
1/2 Cup Panko breadcrumbs (I used gluten free)
2 Tablespoons Parmesan Cheese
1 Tablespoon Lemon Juice
2 Strips Bacon (cooked crispy and crumbled)
3/4 Cup Half and Half
Parmesan and shredded mozzarella for topping
DIRECTIONS
Melt butter in pan and add shallot...cook until translucent...add garlic simmer about 1 minute
Add spinach and cook until soft...add parsley and salt and then the wine....
and Lemon Juice.....add the Panko and cheese then the Bacon and stir until incorporated.
At the end add the Half and Half and stir. This is your mixture to add over your Chicken or shrimp.
For Chicken Breast Preparation take the breast and make slices half way through and place in a baking dish
Add the mixture placing in the slits and over top.
Cover and Bake at 350 for 55-60 minutes When done sprinkle with parmesan cheese and then Shredded Mozzarella and return to oven until melted
Here is how we did the Shrimp version...In individual Ramekin dishes
Butterfly and saute Shrimp in butter
add shrimp to Ramekin ...top with mixture and then Parmesan and Mozzarella and bake until cheese is melted
