Recipe: Chicken Stuffed Scallop

Recipes using McCormick Gourmet Malabar Ground Pepper

• 8 ounce package herb seasoned or corn bread stuffing
• 3 cups cubed, cooked chicken (or turkey)
• 1/2 cup butter or margarine
• 1/2 cup enriched flour
• 1/2 tsp sea salt
• 1/2 tsp ground black pepper
• 4 cups chicken broth
• 6 eggs, slightly beaten

1. Prepare stuffing according to package directions for dry stuffing. Spread in 13" x 9" x 2” baking dish.
2. Top with layer of chicken (or turkey).
3. In a large saucepan melt butter; blend in flour and seasonings. Add cool broth; cook and stir until mixture thickens.
4. Stir in small amount of hot mixture into eggs. Return to hot mixture. Pour over chicken.
5. Bake in slow oven (325°F) for 40 to 45 minutes or until knife inserted halfway to center comes out clean.
6. Let stand 5 minutes to set. Cut in squares and serve with the following sauce.

• 1 can condensed cream of mushroom soup
• 1 cup sour cream
• 1/2 cup milk
• 1/2 cup chopped pimento

1. Place all items in sauce pan, and mix, heat and stir until hot.