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Ingredients

• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 2 tablespoons butter
• 1 rib celery, finely chopped
• 1 small onion, finely chopped
• 1/4 red bell pepper, finely chopped
• 6 ounces, drained weight, lump crab meat
• 1/2 teaspoon ground thyme or poultry seasoning
• 1/2 teaspoon sweet paprika
• Salt and freshly ground black pepper
• 2 thin slices good quality white bread toasted and buttered, then diced
• 2 to 3 tablespoons chopped fresh parsley leaves
• 3 tablespoons melted butter
• 8 jumbo shrimp, peeled and deveined, tails in tact
• 4 pieces boneless, skinless chicken breast, 6 to 8 ounces each
• 1 teaspoon ground thyme or poultry seasoning
• Salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 3 jiggers brandy
• 2 tablespoons butter
• 1 large navel orange, zested
• Parsley sprigs and sliced navel oranges, for plate garnish

Description

Food Network Invites You To Try This Brandy And Orange Chicken Breasts Topped With Stuffed Shrimp Recipe From Rachael Ray.

Food Network