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Published: Tuesday, 5/24/2005

Stuffed Chicken Breast

1 cup Hidden Valley Original Ranch

Salad Dressing

2 tablespoons Cajun seasoning

4 (6 to 7 ounces each) chicken breasts,

butterfl ied and pounded to -inch

thickness

16 to 20 jumbo shrimp, chopped,

peeled, and deveined

1 shallot, minced

1 egg

1 teaspoon garlic powder

Mix dressing and Cajun seasoning in medium bowl.

Coat chicken with mixture and set aside.

In small bowl, mix shrimp, shallot, and egg. Lay chicken

fl at and place chopped shrimp along middle. Fold chicken

over shrimp and seal with toothpicks. Place chicken in

shallow pan and sprinkle with garlic powder. Refrigerate

1 hour.

Light grill. Place chicken on uncovered grill over high

heat for 20 minutes, without turning. Carefully remove

chicken and place each piece on an individual sheet of

aluminum foil. Wrap tightly and place uncooked side of

chicken on grill. Cook uncovered for 10 minutes more.

Remove toothpick, cut chicken in half, and serve.

Yield: 4 to 6 servings

Source: Kingsford Charcoal



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