Place chicken breasts in an 8 inch square baking dish, with thicker portions to outside edge of dish. Cover with wax paper. Microwave at medium high (70%) until tender, 7 to 8 minutes. Set aside. Place shrimp, butter and garlic powder in a 9 inch pie dish. Cover with wax paper. Microwave at high (100%) until shrimp turns pink, 3 to 4 minutes. Set aside. Place 1 tablespoon butter in a shallow glass dish. Microwave at high (100%) until melted, 30 to 45 seconds. Stir in parsley. Place scallops in butter sauce. Cover with wax paper. Microwave at high (100%) until tender, 4 1/2 to 5 minutes. Set aside. Place rice, broth and saffron in a 3 quart casserole. Cover with plastic wrap. Microwave at high (100%) until tender, 14 to 1 7 minutes, stirring twice during cooking time. Stir in peas and pimentos. Cover with plastic wrap. Microwave at high (100%) 3 minutes. Mix shrimp and scallops into rice. Place chicken breasts on top. Cover with plastic wrap. Microwave at medium high (70%) until heated, 4 to 5 minutes. Makes 4 generous servings. Recipe by: email@example.com Posted to recipelu-digest Volume 01 Number 213 by "Diane Geary"
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|Serving Size: 1 Serving (290g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 62 (18%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 52.2mg||16 %|
|Sodium 222.3mg||8 %|
|Potassium 417.7mg||11 %|
|Total Carbohydrate 47.3g||14 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 47.2g|
|Protein 22.6g||32 %|
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Calories per serving: 352
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