California Chicken Seafood Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Warm oil in skillet and add chicken and onion. Cook 15 minutes or until chicken is browned and just about done. Add salt and pepper to taste.
• Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese. Place in oven for 10 to 15 minutes, until cheese melts. Remove from oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.

Steps:

• Bring the broth and water to a boil in a large pot, and mix in chicken, onion, and carrots. Season with lemon pepper, oregano, and garlic salt. Reduce heat to low, and simmer 25 minutes, or until chicken juices run clear.
• Stir the broccoli into the pot, and cook 10 minutes. Stir in the tortellini, and continue cooking 10 minutes, or until tortellini is al dente. Mix in the Paremsan cheese just before serving.

Steps:

• Cut chicken into 1/2" strips Peel yellow layer off rind of lemon and chop finely Roll lemon w/ palm of hand and cut in half crosswise Remove pulp and seeds from jalapeno peppers and chop finely Place chicken, lemond rind, juice from lemon, jalapeno peppers, olive oil, salt, pepper and scallions in a bowl Marinate chicken in refrigerator for at least 2 hours Melt 4 tablespoons butter in a skillet over medium heat Increase heat to medium high and add marinated chicken When chicken is done (about 5 minutes), remove to a warm platter Melt remaining 2 tablespoons butter in the same skillet Add almonds to melted butter and saute until golden brown Add white wine to loosen the particles on bottom of pan, heat throughly Pour wine sauce over chicken and garnish with avocado.

Steps:

• Rinse, shell and devein shrimp.
• Save shells.
• Set aside shrimp.
• Heat butter and oil in a large skillet over medium high heat.
• Add the chicken breasts and cook until golden and center's are no longer pink.
• Remove chicken and keep warm.
• Cut scallops into 1/2 inch chunks if large.
• Add scallops and shrimp to pan and cook until shrimp turn pink, around 3-4 minutes.
• Remove from skillet.
• Add shrimp stock, cream, and booze to the pan and boil on high heat stirring often until reduced to about 3/4 cup.
• Reduce heat to medium-low.
• Chop cooked chicken and add to pan along with the shrimp and scallops.
• Coat meat with sauce.
• Remove from heat and serve with rice or pasta.
• Shrimp stock: In a 2-3 quart pan combine shrimp shells, 1 cup dry white wine and 1 cup chicken stock.
• Boil uncovered until reduced to 1 cup.
• Pour through a fine strainer lined with cheesecloth.
• Discard shells, reduce stock to 1/2 cup.

Steps:

• In small bowl, stir together mayonnaise, onion, paprika, lemon peel and garlic with wire whisk.
• On 1 side of 6 bread slices, evenly spread mayonnaise mixture; layer with tomato, chicken and avocado. Top with remaining 6 bread slices. Serve immediately.