Serves 8

• 2 ounces clarified butter
• 8 ounces shelled and deviened shrimp
• 3 ounces sliced shiitake mushrooms, stems removed
• 2 cups Southeast Asian Shrimp Broth
• 4 ounces cream cheese
• 8 slices Prosciutto di Parma
• 8 boneless chicken breasts (ask your butcher to make a pocket for stuffing)
• Kosher salt and ground pepper, to taste
• Canola or grapeseed oil to cook

1. Over medium high heat carefully spoon the clarified butter into a sauté pan. When it is hot, lay each shrimp in the pan and season with salt and pepper and cook on each side. When the shrimp are cooked through, remove them and allow to cool. Add the mushrooms to the same pan. Season them with salt and pepper. Now add the Southeast Asian Shrimp Broth and cook for 10 minutes. Remove the mushrooms with a slotted spoon and allow them to cool.
2. Change the pans by placing the broth in a saucepan just large enough to hold the liquid. Continue to reduce the broth to about 2 1/2 tablespoons. Cool. Note: This liquid can become very syrupy. That is good but you must take care not to allow it to burn.
3. When the shrimp and mushrooms are cool, mince them. With a paddle in an electric mixer, mix together the cream cheese, shrimp and mushrooms. Add the reduced broth and combine. Season the chicken breasts with salt and pepper inside and out.
4. Place the 8 pieces of prosciutto flat on your work surface and top each slice with equal portions of the shrimp-mushroom filling. Now roll each one up and stuff 1 in each breast pocket.
5. Form the breasts into a nice shape with your hands and brush with clarified butter or olive oil.
6. Heat a large heavy sauté pan. Add some canola or grapeseed oil to coat the bottom of the pan. Sear the breasts until golden on all sides. Arrange them skin side up and place them in a pre-heated 350°F oven and cook through (about 20 minutes). Remove and serve.

>>This recipe appears in Episode #316.

>> For additional recipes and more, visit www.ming.com