Med Shrimp, cleaned and shelled
1 tablespoon Dijon mustard
1 tablespoon Aunt penny’s hollandaise sauce
1 tablespoon Ranch style dressing
2 Slices Swiss cheese
Salt and pepper
2 tablespoons Oil
2 tablespoons Margarine or butter
Preheat oven or toaster oven to 375. Moisten cleaned chicken breasts
and lightly salt and pepper then lightly flour both sides. Heat a very
small amount of oil in a fry pan until hot, swirl oil to coat pan
and brown chicken breasts for exactly 45 seconds per side. Set aside.
Mix together the mustard, dressing and Hollandaise sauce. Place oil
and margarine in pan and heat until margarine is melted in oven while
it is preheating.
Place chicken breasts in pan, top with sauce mixture (fairly thick) and
cook exactly 12 minutes. Remove from oven and place shrimp on top (all
in one direction). Continue cooking for exactly 5 minutes. Top with
swiss cheese and cook exactly 2 1/2 minutes to melt cheese. Serve with
any herbed Rice-a-Roni, your favorite veggies and maybe a fresh fruit
salad with a drizzled and sweetened ranch dressing. Use only butter
lettuce for the salad.