12 chicken breast halves
4 teaspoons seasoned salt
1-1/2 sticks margarine
1 medium chopped onion
1 medium chopped bell pepper
pepper
1/2 cup celery
1-1/2 pounds chopped shrimp
3 cups fresh bread crumbs
6 Tablespoons parsley
6 Tablespoons green onion tops
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper
1/2 teaspoon garlic powder
1/4 cup oil
1 can cream of mushroom soup
2 cups chicken broth
TO PREPARE:
Preheat oven to 350 degrees. Flatten chicken breast with mallet and season with seasoned salt. Saute onion, bell pepper and celery in margarine until clear. Add shrimp; cook for five minutes. Stir in bread crumbs, parsley, green onion, salt, red pepper, black pepper and garlic powder. Cool. Stuff breast and secure with toothpicks. Brown in oil. Place in a shallow baking dish. Combine mushroom soup and broth. Pour over stuffed breasts. Bake at 350 degrees for 1 hour.
