Mouth Melting Chicken Scallops Recipes

CHICKEN SCALLOP

Steps:

• Cook rice according to package.
• Cook chopped onions and green peppers, in butter until tender.
• In large bowl, combine stuffing mix with broth, stir in eggs and celery soup.
• Add Chicken, cooked rice and onion and green pepper mixture. Mix well.
• Divide into 2 greased 9x13 pans.
• Bake @ 325 for 30-40 minutes.
• While baking prepare sauce.
• In sauce pan combine chicken soup, sour cream and milk.
• Heat and stir until smooth, but DO NOT BOIL.
• Spoon sauce of cut squares.

MOUTH MELTING CHICKEN SCALLOPS

Steps:

• Season your chicken with salt and pepper and place in a bowl, pour cream over chicken and mix well. Cover with an air tight lid or plastic wrap and refrigerate 24 hours. Remove from the refrigerator 15 min before cooking, you will notice the chicken will have absorbed all of the cream. Coat each chicken filet with italian bread crumbs and fry turning over the chicken as it browns on one side, aprox. 5 min per side depending on the thicknes of yur filets.

CHICKEN AND SCALLOP STIR FRY

Steps:

• Clean and chop all your vegetables, place in bowl and set aside.
• Rinse and drain scallops. (NOTE: Put rice in rice cooker or start to soak noodles about now to have everything ready at one time).
• Mix all of sauce ingredients until a nice constancy. Divide and place half in medium sized bowl, add scallops stirring until coated.Set aside to marinate.
• Chop meat if not already done and place in separate bowl, sprinkle with salt and pepper and pour over Worcestershire sauce; let stand about 2 minutes.
• Heat oil in wok or similar pan. Cook chicken till half way done about 5 minutes.
• Add scallops continue cooking for about 3-4 minutes until throughly cooked but not overdone!
• Remove meat and set aside. Add vegetables to wok and add remaining sauce. Stir Fry about 5 minutes until tender-crisp. Return meat and heat through.
• Serve over your rice or rice noodles!

SPECIAL SCALLOPS AND CHICKEN

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken and scallops in batches; shake to coat. In a large skillet, saute chicken and scallops in oil until lightly browned. Transfer to a greased 13x9-in. baking dish., In the pan drippings, saute mushrooms and onion. Add wine or broth. Bring to a boil; cook until liquid is reduced to 2 tablespoons. Combine cornstarch, cream and tarragon until blended; add to skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken and scallops. Sprinkle with cheese., Bake, uncovered, at 375° for 18-20 minutes or until a thermometer reads 170°.