Shrimp-Stuffed Chicken Breasts - cooking recipe

Ingredients

4 large boneless, skinless chicken breast halves
1 (4 oz.) can drained tiny shrimp or 4 oz. frozen shrimp (thawed)
1/2 c. finely chopped celery
2 Tbsp. finely chopped onion
1 can cream of celery soup, undiluted
1 Tbsp. butter or margarine
1/2 tsp. paprika

Preparation

Pound chicken breasts.
Turn inside part of chicken breasts facing up.
Combine shrimp, celery and onion.
Place 1/2 shrimp mixture in small bowl with 1/2 cup soup.
Spread on chicken breasts, roll up and secure with toothpicks.
In 8-inch baking dish, melt butter in oven at 350\u00b0.
Place stuffed chicken in butter, rolling to coat all sides.
Cover.
Bake at 350\u00b0 for 30 minutes.
Drain off excess liquid.
In small bowl, combine remaining shrimp mixture with remaining soup.
Spoon over chicken in dish.
Bake, uncovered, an additional 10 to 15 minutes or until tender.
Remove toothpicks.
Sprinkle with paprika.
Stir sauce in pan.
Spoon over chicken breasts.