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.
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