Idaho Chicken Scallop Recipes

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.

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°.

Steps:

• Heat oven to 450°F. In ungreased 2-quart casserole, mix contents of uncooked potatoes and sauce mix pouches (from potato mix box), boiling water, half-and-half, chicken, peas and mushrooms.
• Bake uncovered 30 to 35 minutes, stirring once, until potatoes are tender.
• In small bowl, mix remaining ingredients; sprinkle over potato mixture. Bake uncovered about 5 minutes longer or until light golden brown.

Steps:

• 1. Melt butter in a saucepan over low heat.
• 2. Add onion and celery with leaves; cook until tender.
• 3. Blend in flour; stir in milk.
• 4. Cook, stirring constantly, until sauce thickens and comes to a boil.
• 5. Stir in lemon juice, 1 1/2 teaspoons salt, pepper, marjoram and chicken; remove from heat.
• 6. Pare potatoes; cut in very thin slices.
• 7. Place sliced potatoes in a greased 1 1/2-quart baking dish; sprinkle with remaining salt.
• 8. Pour chicken sauce over potatoes; cover and bake in preheated 425 oven 1 hour, or until potatoes are tender.

Steps:

• Preheat the oven to 400ºF.
• Pour half the olive oil into a very large frying pan to film the bottom.
• Over low heat, gradually add the spinach by handfuls, cover, and stir from time to time as it cooks down.
• When all the spinach is barely wilted, put it in a sieve and press out most of the moisture.
• Spread the spinach in a wide, shallow ovenproof dish and set aside.
• Salt and pepper the chicken cutlets on both sides.
• Add the remaining oil to the pan and over medium-high heat saute the chicken, turning to color it golden on both sides.
• When the chicken is done, lay the cutlets on the spinach.
• In a small bowl, mix together the pine nuts and blue cheese.
• Scatter this mixture over the chicken (This much can be done ahead).
• Bake the chicken until the cheese is melted and bubbling and the chicken and spinach are piping hot, about 15 minutes.
• Serve at once.