1 1/2 c. water
1/2 lb. unpeeled fresh med. shrimp
2/3 c. chopped celery
2/3 c. chopped green onions
1/4 c. butter, melted
1/2 c. chicken broth
1/2 c. mayonnaise
1 tbsp. lemon juice
Dash of hot sauce
3/4 c. Italian bread crumbs
1/3 (1.3 oz.) Shredded Swiss cheese
2 tbsp. minced fresh parsley
1/2 tsp. seasoned salt
1/4 tsp. dried whole basil
1/4 tsp. pepper
8 chicken breasts; skinned and boned
1/3 c. flour
1/4 c. butter, melted
1 (10 3/4 oz.) can cream of shrimp soup
Paprika

Boil, rinse, chill, peel, devein and chop shrimp. Saute celery and green onions in 1/4 cup butter. Add mayonnaise, broth, lemon juice and hot sauce, stir well. Add shrimp, bread crumbs and next five ingredients. Stir well and set aside.

Place chicken between 2 sheets of wax paper, flatten to 1/4 inch. Place stuffing mix on center of each. Fold long sides of chicken over stuffing mixture; fold ends and secure with wooden picks.

Roll chicken in flour, and dip in 1/4 cup butter. Place chicken in lightly greased 12 x 8 x 2 inch baking dish. Spoon soup evenly over chicken. Cover and bake at 375 degrees for 30 minutes. Uncover and bake an additional 30 minutes. Serves 8.