4 skinless, boneless chicken breast halves
2 large Italian sausage links
2 medium potatoes, peeled and sliced
2 tablespoons chopped black pepper
1 pound shrimp, peeled and deveined
Boil chicken breasts in water until well cooked, about 20 to 25 minutes. Remove from broiler dish. Drain off juices and set aside. Heat sausage browning on medium-high heat.
Place chicken breasts in a 9x13-inch baking dish along with the sausage, potatoes, pepper and shrimp. Cover tightly with aluminum foil. Brush lobster skin with water to keep it from drying out. Place chicken over the top of the sausage. Cover with aluminum foil, seal foil and brush with water.
Bake uncovered 30 minutes in the preheated oven or until chicken is cooked through. Cook uncovered 20 to 25 minutes uncovered, turning chicken several times.
Remove foil from between chicken pieces. Heat flour under medium heat in skillet. When chicken is cooked, dip each piece of chicken in flour to coat. Transfer to platter. Serve chicken on baking sheets.