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Stuffed Pistolettes

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Recipe

 

Yield

8 servings

Prep

30 min

Cook

90 min

Ready

3 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
buns
8 each buns
pistolette
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1 each eggs
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3 tablespoons water
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6 tablespoons butter
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4 each garlic cloves
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1 x Parmesan cheese
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chicken
cup butter
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3 each chicken breasts
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1 pound shrimp
deveined and diced
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½ cup scallions, spring or green onions
finely chopped
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½ cup celery
finely chopped
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cup parsley leaves
fresh, finley choppd
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4 oz mushrooms, canned
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cup cooking sherry
*
3 each garlic cloves
finely choppd
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1x salt
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1 x black pepper
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sauce
3 tablespoons butter
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3 tablespoons all-purpose flour
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1 x salt
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1 x black pepper
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1 ½ teaspoons worcestershire sauce
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1 cup swiss cheese
grated
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¼ cup Parmesan cheese
grated
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Ingredients

Amount Measure Ingredient Features
buns
8 each buns
pistolette
* Camera
1 each eggs
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45 ml water
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9E+1 ml butter
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4 each garlic cloves
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1 x Parmesan cheese
* Camera
chicken
158 ml butter
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3 each chicken breasts
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453.6 g shrimp
deveined and diced
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118 ml scallions, spring or green onions
finely chopped
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118 ml celery
finely chopped
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79 ml parsley leaves
fresh, finley choppd
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4 oz mushrooms, canned
* Camera
79 ml cooking sherry
*
3 each garlic cloves
finely choppd
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salt
* Camera
1 x black pepper
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sauce
45 ml butter
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45 ml all-purpose flour
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1 x salt
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1 x black pepper
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7.5 ml worcestershire sauce
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237 ml swiss cheese
grated
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59 ml Parmesan cheese
grated
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Directions

Buns: Hollow out buns from bottom.

Beat egg and water and brush inside and outside of each bun.

Bake in 350℉ (180℃) F oven until brown and crisp.

Remove and let cool.

Add garlic, passed through garlic press, to melted butter and simmer five minutes on low fire.

Brush each bun with garlic butter mixture and sprinkle with cheese.

Set aside.

Chicken: Dice chicken into bite-size pieces.

Sauté chicken and shrimp in one-third cup butter until done.

Remove from skillet and drain well.

In same skillet, add remaining butter and sauté onions, celery, garlic and parsley.

Salt and pepper to taste. Remove and drain well.

Combine all the drained ingredinets back into skillet.

Add drained mushrooms and sherry.

Stir thouroughly.

Set aside.

Sauce: Melt butter over low heat.

Gradually add flour, salt and pepper, stirring until smooth.

Slowly add milk, stirring constantly until thick and creamy.

Remove from heat.

Add both cheeses and worcestershire.

Mix well, until cheeses are melted.

Add this sauce to chicken mixture and stir until well mixed.

Spoon into individual bread loaves and warm in broiler for five mintues.

Serve immediately. may be garnished with chopped parsley.

Serve 8.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 178g (6.3 oz)
Amount per Serving
Calories 45669% from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 21g 107%
Trans Fat 0g
Cholesterol 251mg 84%
Sodium 452mg 19%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 57g
Vitamin A 29% Vitamin C 14%
Calcium 21% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 

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