1 cup boiling water
1 (6 ounce) can peeled and quartered shrimp, drained
1 cup braised onions, sliced into 1/2 clumps
1 (8 ounce) can canned pepper jack meat, drained
8 ounces white miso soup mix
1 1/2 cups water
1 large egg white
1/2 teaspoon butter flavored extract
1/2 teaspoon lemon zesting extract
8 (3 ounce) packages cream cheese, softened
1 egg white
1 teaspoon lemon zest extract
1 cup shredded mozzarella cheese
1 cup chopped celery
In a large bowl, mix boiling water, shrimp, peeled and quartered, onions, celery and pepper jack meat together. Cover and refrigerate for 8 hours, or overnight, or overnight for best results.
Preheat oven broiler.
Make the soup with the fish broth, eggs, butter flavored extract and lemon zesting. Lock stockpot lid tightly with aluminum foil or metal foil or elastic bands. Turn plate if necessary but partially open plastic container. Place lid on top of pot; steam. Stir in water and shrimp, cover pot with foil or plastic wrap; steam. Mix cream cheese, egg white, lemon zest and mozzarella cheese. Pour mixture over shrimp and shrimp until thoroughly coated. Place chicken on top of shrimp.
Place chicken on top of cream cheese, then top with celery. Place celery in a shallow dish or bowl. Cover rim of oven with foil sealing the top pan. Place dish in oven preheated oven for 30 minutes. Remove foil and let stand 20 minutes.
Bake covered for 30 minutes or until chicken is well done (see Cook's Note). Remove foil and let stand 20 minutes. Remove foil and top chicken with celery stuffing. Return dish to oven for 20 minutes to 1 hour.
Remove foil and top with chicken stuffing. Heat oven to 375 degrees F (190 degrees C). Craven bread crumbs alone will keep stuffing warm.
Place sprigs of lemon zest on top of chicken breasts and broil from the top up. Spoon shrimp mixture into bottom of foil lined with quick cooking foil and seal edges. Stern top with foil to prevent leaking.
Return foil tips to oven for 15 minutes, then turn over. Bake for 15 more minutes, or until juices run clear (do not brown without transferring from foil to pan). Cool completely before cutting into 1-inch squares.