Stuffed Chicken Breasts With Shrimp

• 5 boneless skinless chicken breast halves
• 14 cup heavy cream
• 14 teaspoon Tabasco sauce
• 8 large shrimp, peeled and deviened
• 2 tablespoons butter
• 2 tablespoons onions, minced
• 2 tablespoons shallots, minced or 2 tablespoons scallions
• 1 large ripe tomatoes
• 1 sprig fresh thyme
• 13 cup Chardonnay wine

1. Butterfly 4 of the breasts and pound lightly.
2. Avoid tearing the tissue.
3. Cut remaining chicken into 1" cubes.
4. Put the cubes into a blender (or processor) and begin to blend adding the cream & Tobasco.
5. Blend throughly.
6. Arrange 2 of the shrimp close together in the center of each flattened breast half.
7. Spoon an equal portion of the blended mixture over the shrimp.
8. Fold the chicken to close it completely.
9. Heat 1T butter in a skillet large enough to hold the chicken in one layer.
10. Add the onions & shallots and cook until wilted.
11. Slice off the core end of the tomato and cut into 1/2" cubes.
12. Add to the skillet.
13. Add thyme, basil and wine.
14. Arrange breast halves and bring to a boil.
15. Cover and cook 10 minutes.
16. Plate the chicken.
17. Reduce the sauce and drizzle over chicken.

chicken, heavy cream, tabasco sauce, shrimp, butter, onions, shallots, tomatoes, thyme, chardonnay wine

Taken from www.food.com/recipe/stuffed-chicken-breasts-with-shrimp-206855 (may not work)