Gateway to the West Stuffed Chicken Breast Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Sarah Stone
Reviewed: Sep. 29, 2011
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 filling before the egg will cook. I also chose to cook this in the oven, but cranked my oven to 375° and cooked it for about 35 minutes. I chose to chop up the shrimp to make it easier to close the chicken up. I think I'll make this again, but will tweak it to suit my preferences
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Photo by Sarah Stone

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA
Photo by The Messy Cook
Reviewed: Sep. 29, 2011
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.
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Photo by The Messy Cook

Cooking Level: Expert

Home Town: Aberdeen, Maryland, USA
Reviewed: Sep. 7, 2011
bake @ 350 for 50 min, refrigeration doesn't matter, no grill needed
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Reviewed: Feb. 19, 2007
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 exactly as stated except that I accidentally put the garlic powder into the egg/shrimp mixture which actually turned out to be a GOOD thing...it seemed to add even more depth to the dish. I also used fat free ranch since that is all I had. The directions seem odd to grill for 20 mins then wrap them tightly and flip. I did EXACTLY what they said and there ended up be a delicious 'sauce' in the bottom of the foil which I poured over the chicken when serving. The only tricky part is sealing up the chicken with toothpicks. I simply put the shrimp on one side of the butterflied chicken, folded one half over and then 'skewered' the edge of the chicken with toothpicks until fully closed. Try this dish...you'll like it! Jen S.
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Cooking Level: Intermediate

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