Course : Chicken
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 pinch saffron
2 Medium chicken breasts -- halved, skinned and boned
1 Tablespoon butter
1/4 Teaspoon garlic powder
1 Pound raw shrimp -- shelled and deveined
1 Tablespoon butter
1 Tablespoon parsley -- snipped
1 Pound scallops
1 Cup uncooked rice
2 Cups chicken broth
1 Package frozen peas -- 10 oz. thawed
1 Tablespoon pimento -- diced

Preparation / Directions:

Place chicken breasts in an 8 inch square baking dish, with thicker portions to outside edge of dish. Cover with wax paper. Microwave at medi= um high (70%) until tender, 7 to 8 minutes. Set aside. Place shrimp, butter and garlic powder in a 9 inch pie dish. Cover with w= ax 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 wi= th plastic wrap. Microwave at medium high (70%) until heated, 4 to 5 minutes. Makes 4 generous servings.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chicken Recipes