Shrimp-stuffed chicken breasts with shrimp and butternut squash risotto

In my ongoing search for new and interesting recipes, I came across a recipe for shrimp and butternut squash risotto. This was not a combination of elements that I would have ever considered. However, we conceded that we do love butternut squash, we're fans of shrimp--throwing them together can only produce an additive goodness effect! We weren't sure what best to pair with it, so we decided to come up with something suitable: shrimp-stuffed chicken breasts with a brie-laden bechamel sauce.

Recipe

Serves 2Shrimp-stuffed chicken breasts2 skinless, boneless chicken breasts3 oz. small shrimp, shelled and deveined1/2 cup chopped onion3 garlic cloves, finely chopped1 cup milk1-1/2 tbsp flour1-1/2 tbsp butter3 oz. brie, slicedsalt and pepperPreheat oven to 350 F. In a bit of butter, sauté onions and garlic until the onions were nearly translucent. Add shrimp and cook until almost done. Remove from pan and chop shrimp. With a mallot, pound chicken breasts to an even thickness. Spread the garlic-onion-shrimp mixture over the chicken breasts and roll tightly. Place chicken rolls in a flameproof casserole and bake for 10 minutes. While baking, melt butter in a saucepan. Whisk in flour, cook for a few minutes but without browning. Pour in the milk slowly, whisking continuously to prevent lumps. Let simmer for 5 minutes to thicken, and stir in the brie. Remove casserole from the oven and pour sauce over the chicken. Return and bake for an additional 10 minutes or until done.Shrimp & butternut squash risottofrom Risotto 2 oz. butternut squash, peeled, seeded, and cut into small pieces4 oz. small shrimp, shelled and deveined1/8 cup light cream2-1/2 cups broth1/4 cup dry white wine1 tbsp butter1/4 cup minced onion3/4 cup Arborio ricePlace squash in a small saucepan with water to cover. Bring to a boil and cook for 10 minutes, until squash is tender when pierced. Drain and place in the container of a food processor/blender with 1/8 cup of the water in which it was cooked. Process until smooth. Set aside.Heat butter in a casserole pan over moderate heat. Add onion and sauté for a few minutes. Add rice and stir for 1 minute, coating all the grains. Add broth and wine in 1/2 cup at a time, stirring frequently, waiting until each addition is almost completely absorbed before adding the next 1/2 cup. Add shrimp and squash after the rice has been cooking for 10 minutes. After about 18 minutes, or until rice is tender but still firm, stir in cream.

Musings

A few notes on preparation: More brie to the chicken sauce would probably be better, or a stronger tasting cheese such as gouda or even camembert.The combination of butternut squash and shrimp, though surprising, was quite tasty--rich, nutty flavour of the butternut squash contrasted with the light, sweet and saltiness of the shrimp. Not an overpowering risotto, but it was well-balanced. The shrimp-stuffed chicken was a nice pairing for it. David noted that it would benefit from some kind of herbal element, perhaps basil.