Chicken & Shrimp Rockefeller

• 5 ounces chicken breasts, marinated in
• caesar salad dressing
• 1/2 tablespoon canola oil
• 5 peeled and deveined shrimp
• 3 ounces fresh spinach
• 1 tablespoon chopped sun-dried tomato
• 1/4 cup alfredo sauce
• 2 tablespoons alfredo sauce
• 1/4 teaspoon blackening seasoning
• 1 tablespoon grated parmesan cheese
• 3 ounces steamed broccoli
• 3/4 cup mashed potatoes

1. 1. On a clean and oiled chargrill, place chicken breast skin side down.
2. 2. Cook chicken until it reaches 165 degrees for 15 seconds.
3. 3. Heat saute pan and add 1/2 tablespoon of canola oil.
4. 4. Add shrimp and saute for 1 1/2 minutes.
5. 5. Add spinach and chopped tomatoes and saute for 30 seconds.
6. 6. Add Alfredo or bechamel sauce and poultry seasoning.
7. 7. Mixing all ingredients together well, bring sauce to a simmer. Do not boil or over-reduce sauce.
8. 8. Place the chicken breast on a plate. Place the shrimp and sauce over the chicken.
9. 9. Sprinkle the chicken and shrimp evenly with grated Parmesan cheese.
10. 10. Serve with mashed potatoes and steamed broccolini.

chicken breasts, caesar salad dressing, canola oil, shrimp, fresh spinach, tomato, alfredo sauce, alfredo sauce, blackening seasoning, parmesan cheese, broccoli, mashed potatoes

Taken from www.food.com/recipe/chicken-shrimp-rockefeller-491352 (may not work)