Gateway to the West Stuffed Chicken Breast

Gateway to the West Stuffed Chicken Breast

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"You can't go wrong with grilled chicken and since St. Louis is right on the Mississippi River, seafood is a perfect addition."
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1 h 45 m servings 615 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 615 kcal
  • 31%
  • Fat:
  • 34.7 g
  • 53%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 62.5 g
  • 125%
  • Cholesterol:
  • 376 mg
  • 125%
  • Sodium:
  • 1579 mg
  • 63%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Mix dressing and Cajun seasoning in medium bowl. Coat chicken with mixture and set aside.
  2. In small bowl, mix shrimp, shallot and egg. Lay chicken flat and place 4 shrimp along middle. Fold chicken over shrimp and seal with toothpicks. Place chicken in shallow pan and sprinkle with garlic powder. Refrigerate 1 hour.
  3. Light grill using Kingsford(r) briquets. 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.
  4. Remove toothpick, cut chicken in half and serve.


  • Recipe created by Chef Kernis Louviere of Super Smokers on behalf of the makers of Kingsford(r) Charcoal.


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I usually don't make recipes that aren't already reviewed but boy am I glad I made this one. It is simple with ingreds you have on hand and surprisingly very flavorful. I made the recipe exactl...

This was super simple and quite tasty! Next time though I would do this as a casserole and place the shrimp on top, like an imperial. Will make again.

As is this recipe is pretty good. I don't know that I like the egg and shallot used in the shrimp filling. I say this for many reasons but namely b/c the egg is going to run out of the shrimp f...

bake @ 350 for 50 min, refrigeration doesn't matter, no grill needed