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| RECIPES - MONDAVI RECIPES 2001 | ||||||
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Peppered Chicken & Scallops in Vegetable Ribbons Serves: 4 | ||||||
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4 x 100 Grams 10 ml. 5 ml. 15 ml. 100 grams 20 only 20 only 125 ml. 60 ml. |
Chicken Breast (Boneless / Skinless) Olive Oil Ground Black Pepper Fresh Basil (chopped) Scallops (chopped) Carrot Strips Zucchini Strips Chicken Stock Mondavi Zinfandel |
4 x 4 oz. 2 tsp. 1 tsp. 1 Tbls. 4 oz. 20 only 20 only ½ cup ¼ cup |
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Toss together the chicken, olive oil, pepper and basil. Set aside. Using a vegetable peeler make 20 each long thin carrot and zucchini “ribbons” Lay out the carrot and zucchini ribbons, slightly overlapping and alternating each colour. You will have 4 packets ready to fold over the chicken and scallops. Divide the scallops onto the centre of each packet. Place the chicken on the scallops. Carefully fold over the carrot/zucchini to encase the chicken & scallops. Bring the chicken stock and Zinfandel to a simmer in a shallow pan. Place the chicken packets in the pan with the seal side down. Cover. Steam for 8-10 minutes. |
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