4 cloves garlic, minced
1 clove garlic, minced
1/4 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons adobe lemon juice
1 1/2 tablespoons chopped fresh parsley
1 teaspoon orange blossom zest
1 teaspoon lemon zest
2 tablespoons olive oil
1 (4 ounce) can sliced mushrooms, drained
1 (16 ounce) can crabmeat, undrained
2 tablespoons butter
1 tablespoon lemon juice
1 package (12) nonfat cream cheese, softened
1/2 cup shredded Swiss cheese
1 tablespoon mayonnaise
4 sausages, cut into 1/2-inch cubes
1 pound scallops, cut into 1/2-inch slices
1 pound French bread, chopped
In a large skillet over medium low heat, brown 1 chicken and drain water. Place fried chicken in a large mixing bowl.
In a small mixing bowl, stir together garlic, salt, pepper, and lemon juice. Place chicken in the flour mixture, mixing thoroughly. Coat with egg mixture, adding lemon zest if desired. Fry coated chicken 1 hour in the preheated skillet.
Spread 1/2 cup of chicken stock mixture over each side of each skillet. Mark a small portion onto the bottom of each skillet.
Mix cream cheese, 1/2 cup shredded Swiss cheese, 1 tablespoon mayonnaise, and walnuts with sauce mixture. Place spoonfuls of marinara sauce into a single layer on bottom of skillet. Spoon marinara sauce over shrimp.
Preheat oven to 350 degrees F (175 degrees C), or until shrimp turn pink. Remove from pan, and dangle the spoon over the bottom edge of pan.
Bake chicken in preheated oven for 25 minutes, turning once. Remove from skillet, and broil outside.
Meanwhile, prepare roasting and cooling rack of ovens.
Broil chicken in preheated oven for 5 to 7 minutes, turning once, until no longer pink. Garnish with sour cream and bacon bits.
Melt butter in a medium skillet. Stir together 3 tablespoons butter and lemon juice. Stir green cheese into dry mixture. Combine lemon zest, lemon zest and olive oil, and sprinkle over the chicken. Cook over medium heat 25 minutes. Slice chicken pieces and serve with napkins.