Ingredients
6 boneless skinless chicken breast halves (6 ounces each)2-1/2 cups frozen cooked salad shrimp, thawed1/2 cup chopped green onions1/2 cup mayonnaise1 tablespoon dried tarragon1 tablespoon lemon juice1/2 teaspoon Liquid Smoke, optional1 tablespoon canola oil1/4 teaspoon salt1/4 teaspoon pepper
Preparation
Flatten chicken to 1/4-in. thickness. In a large bowl, combine the shrimp, onions, mayonnaise, tarragon, lemon juice and Liquid Smoke if desired. Place about 1/3 cup down the center of each chicken breast half; fold chicken over filling and secure with toothpicks.
Brush chicken with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 6-8 minutes on each side or no longer pink. Discard toothpicks.
