Brandy and Orange Chicken Breasts Topped with Stuffed Shrimp

Ingredients

• 3  jiggers brandy 
• 2 slices bread and buttered diced white toasted thin
• 2 tablespoons butter 
• 3 tablespoons butter melted
• 1 rib celery finely chopped
• 2 tablespoons parsley leaves fresh chopped
• 8 jumbo shrimp deveined peeled
• 1 sprigs parsley and navel oranges sliced for plate garnish
• 1 tablespoon olive oil extra-virgin
• 1 tablespoon olive oil extra-virgin
• 1 small onion finely chopped
• 1 large orange zest 
• 0.5 teaspoon poultry seasoning 
• 1 teaspoon poultry seasoning 
• 0.3  bell pepper red finely chopped
• 4 servings salt and pepper black freshly ground
• 4 pieces chicken breast boneless skinless
• 0.5 teaspoon paprika sweet
• 6 ounces weight drained

Equipment

• frying pan
• oven
• baking pan

Directions

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