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Title: Elias' Chicken Breast w/Prawns
Categories: Poultry, Seafood, Wine, Vegetables
Yield: 3 Servings

3 lg (250 g ea) filleted chicken
- breasts
12 lg Raw prawns; in their shells
2 ts Green peppercorns
2 ts Rosé wine
1 sm Onion; grated
350 ml Olive oil
Salt

Boil the prawns in plenty of water to which you’ve added
salt and a dash of vinegar.

Drain, leave to cool and then shell, taking care to
remove the black nerve down the back. Slit the chicken
breasts down the middle and stuff with the prawns, cut
into three.

Sauté the onion in a large frying pan and then add the
fillets. Sauté well, season with salt, quench with wine
and thrown in the peppercorns.

Add a wine glass of broth from the prawns. Cook until
the sauce has thickened. Cut the fillets crosswise into
slices and serve with plain rice and the sauce from the
pan.

RECIPE FROM: http://eliasmamalakis.gr

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... If you put pasta shells to your ear, can you hear the soup?
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