Brandy and Orange Chicken Breasts Topped with Stuffed Shrimp

Ingredients

• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 2 tablespoons butter
• 1 rib celery, finely chopped
• 1 small onion, finely chopped
• 1/4 red bell pepper, finely chopped
• 6 ounces, drained weight, lump crab meat
• 1/2 teaspoon ground thyme or poultry seasoning
• 1/2 teaspoon sweet paprika
• Salt and freshly ground black pepper
• 2 thin slices good quality white bread toasted and buttered, then diced
• 2 to 3 tablespoons chopped fresh parsley leaves
• 3 tablespoons melted butter
• 8 jumbo shrimp, peeled and deveined, tails in tact
• 4 pieces boneless, skinless chicken breast, 6 to 8 ounces each
• 1 teaspoon ground thyme or poultry seasoning
• 1 tablespoon extra-virgin olive oil
• 3 jiggers brandy
• 1 large navel orange, zested
• Parsley sprigs and sliced navel oranges, for plate garnish

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