| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Microwave, Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
|
Chicken breasts; halved, skinned and boned |
| 1 |
tb |
Butter |
| 1/4 |
ts |
Garlic powder |
| 1 |
lb |
Raw shrimp; shelled and deveined |
| 1 |
tb |
Butter |
| 1 |
tb |
Parsley; snipped |
| 1 |
lb |
Scallops |
| 1 |
c |
Uncooked rice |
| 2 |
c |
Chicken broth pinch saffron |
| 1 |
pk |
Frozen peas; 10 oz. thawed |
| 1 |
tb |
Pimento; diced |
INSTRUCTIONS
Place chicken breasts in an 8 inch square baking dish, with thicker
portions to outside edge of dish. Cover with wax paper. Microwave at medium
high (70%) until tender, 7 to 8 minutes. Set aside. Place shrimp, butter
and garlic powder in a 9 inch pie dish. Cover with wax paper. Microwave at
high (100%) until shrimp turns pink, 3 to 4 minutes. Set aside. Place 1
tablespoon butter in a shallow glass dish. Microwave at high (100%) until
melted, 30 to 45 seconds. Stir in parsley. Place scallops in butter sauce.
Cover with wax paper. Microwave at high (100%) until tender, 4 1/2 to 5
minutes. Set aside. Place rice, broth and saffron in a 3 quart casserole.
Cover with plastic wrap. Microwave at high (100%) until tender, 14 to 1 7
minutes, stirring twice during cooking time. Stir in peas and pimentos.
Cover with plastic wrap. Microwave at high (100%) 3 minutes. Mix shrimp and
scallops into rice. Place chicken breasts on top. Cover with plastic wrap.
Microwave at medium high (70%) until heated, 4 to 5 minutes. Makes 4
generous servings.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 213 by "Diane Geary"
<diane@keyway.net> on Nov 7, 1997
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