I made this last night with a few changes which I have listed below. It is a very rich quite fattening dish but it is well worth every bite, although you will be in the gym for twice as long the next day, lol. It is very easy to make although I could not get any breasts with skin on so I made with skinless chicken breasts, stuffed them and secured with prosciutto. I also made a couple of changes to the sauce just to suite our preference. If you want to view the original recipe please click here.

Ingredients

Note: Ingredients listed below are if you stuffing whole, skinless breasts, if just placing stuffing under skin of breast. Ingredient amounts should be a little over half of amounts listed.

4 Chicken breast halves (bone-in, skin-on)(I could not get skinless read not above)
200g Cream cheese, softened
4 Green onions, sliced thin
230g Raw shrimp, cleaned and coarsely chopped
1 Teaspoon Worcestershire sauce
1/2 Teaspoon Tabasco sauce (or to your taste)
8-16 Prosciutto slices (You will need 8, 2 per breast if they are larger sliced, if thinner 4 per breast.)
1 Tablespoon olive oil
1 Shallot, minced fine
1/3 Cup dry white wine
4 Sun-dried tomatoes, drained, chopped finely
1 Teaspoon chicken stock granules
11/2 Teaspoosn Dijon mustard
180ml Cup heavy cream
1 Teaspoon cornflour
Salt and pepper

Method

1. Soften the cream cheese slightly. Mix green onions, shrimp, Worcestershire and Tabasco into the cream cheese. Divide into 4 equal portions.

Skin On

1. Gently loosen skin at one end of each breast piece, making sure to keep as much skin intact on the long sides as possible.

2. Push one portion of shrimp mixture under skin of each breast piece. Carefully smooth the mixture down the length of the chicken as evenly as you can.

Skinless Breasts

1. Open breast out and beat with a meat mallet, until of equal thickness.

2. Divide stuffing between breast placing down one half, fold other half over and wrap prosciutto slices around chicken to secure.

3. Bake the chicken at 350 degrees for 35-40 minutes, or until chicken tests done. I put mine on a rimmed cookie sheet, you could also use a 9X13 baking dish.

4. Meanwhile, heat the olive oil in a small skillet over medium heat. Saute the minced shallot until it just begins to brown.

5. Add the wine to the shallots and simmer 4 Minutes, add chopped tomato, stock granules and Dijon mustard, stir until well combined.

6. Add cream, stir, add a little water to the cornflour and add to sauce, stir until mixture thickens slightly, season with salt and pepper.

Serve chicken drizzled with sauce.

All photos taken by me unless otherwise stated.