Cheese-stuffed Chicken Breasts Topped With Shrimp

[Kitchen Witch]

CHEESE-STUFFED CHICKEN BREASTS TOPPED WITH SHRIMP

4 boneless, skinless chicken breasts halves (8 oz. each)
¼ c. chopped fresh parsley
¼ c. grated Parmesan
¼ c. chopped scallion
½ t. dried Italian seasoning
½ t. salt
¼ t. pepper
¼ t. garlic powder
8 oz. Large shrimp, peeled, deveined
2 T. olive oil
3 oz. Fontina cheese, grated (1 c.)
Cooked rice, combined with additional shopped fresh parsley, optional

Preheat oven to 350* F. Pound chicken breasts to ½-inch thick. Cut 5-inch pocket in each, cutting almost through to edge. Combine parsley, Parmesan and scallion; reserve 1T. Mixture. Fill each pocket with scant 3 T. mixture, pressing to adhere. Press each pocket over mixture; press to seal. Combine seasoning, salt, pepper and garlic; sprinkle half of mixture over chicken tops. Toss shrimp with remaining garlic mixture. In large non-stick skillet, heat 1 T. oil over medium-high heat. Add chicken; cook, turning once, until browned, 4 minutes per side. Transfer to jellyroll pan. In same skillet, heat remaining oil. Add shrimp; cook, turning once, until browned, 2 minutes per side. Arrange shrimp over top of chicken. Top with cheese. Roast until chicken is no longer pink in center and cheese is melted, about 15 to 20 minutes. Sprinkle with reserved parsley-scallion mixture. If desired, serve over hot rice.