8 rough, dice chicken breast halves
1/2 cup butter and all-purpose flour
1 clove garlic, minced
3 green onions, thinly sliced
2 teaspoons dried oregano
1/2 teaspoon dried pimento pepper (optional)
1 teaspoon dried parsley
1/2 teaspoon dried basil
4 ounces creamy Italian sausage, sliced
6 scallops
8 ounces cheese or cola-flavored drink mix (optional)
salt to taste
freshly ground black pepper to taste
1/2 cup dark wine (optional)
2 tablespoons olive oil
1 (10 ounce) can sliced mushrooms, drained
2 cloves garlic, finely chopped
1 tablespoon dried oregano
1 (10 ounce) can mushrooms, sliced, with liquid
Preheat oven to 400 degrees F (200 degrees C).
Sift together the flour, garlic, green onions, oregano, parsley and basil, and pour into a small bowl. Mix in the brown sugar, onion and oregano, then toss with the cooked chicken and sausage. Shape mixture into the shape of a long roll. Place rolls seam-side down in a 9 x 13 inch baking dish. Drizzle sauce over rolls.
Bake 45 minutes in the preheated oven, or until chicken is cooked through and dirt spots appear. Turn rolls over and keep warm.
While rolls are baking, combine the prepared brown sugar, butter, mushrooms and garlic. Heat olive oil in a large skillet over medium heat. Place sauce over medium heat and cook 8 minutes. Stir in mushrooms, garlic and oregano. Season with salt, pepper and wine.