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Colonel Scottie’s Chicken

Colonel Scottie’s Chicken

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With Joe’s Florida Stone Crab Mustard Sauce

Yield: 12 – 16 pieces

Scott Nowell

This idea came from a trade show visit to Atlanta. I got an invite to a reception in AT&T’s suite in the hotel. One of the items served was breaded chicken strips with a honey-mustard sauce. This is my version with a mustard sauce pulled from a Frugal Gourmet (Jeff Smith) cookbook.

  • 1½lb boneless, skinless chicken breasts
  • 1cup milk
  • 1egg
  • 1cup unseasoned bread crumbs
  • -or-
  • 1cup flour
  • 1/8tsp salt
  • ¼tsp fresh ground pepper
  • 1/8tsp paprika
  • 2TBS butter
  • 4TBS cooking oil


Trim chicken breasts to remove fat. Slice crosswise into strips about a ¼ to 3/8 inch thick.

Put breadcrumbs or flour in a large flat bowl or plate, and mix in spices.

Beat egg into milk and season.

Dredge chicken strips in flour, dip chicken strips in milk and then roll in breading to coat evenly. (Shake a bunch in a plastic bag filled with breading.

Heat the butter and 2 TBS of the oil in a large skillet over high heat until the butter stops foaming and the oil is quite hot but not smoking. Add the chicken pieces in a single layer without crowding and cook until browned. Turn the chicken over and brown the other side. Remove to paper towels to absorb oil, then transfer to a serving dish. Cook remaining chicken. Add additional oil as necessary between batches and let oil get hot before adding chicken.

Joe’s Florida Stone Crab Mustard Sauce

  • 3½tsp dry English mustard (Coleman’s)
  • 1cup mayonnaise (not Miracle Whip)
  • 2tsp Worcestershire sauce
  • 1tsp A1 Sauce
  • 1/8cup light cream or half and half
  • 1/8tsp salt


Beat the dry mustard and mayonnaise together for 1 minute. Add the remaining ingredients and beat until the mixture reaches a creamy consistency. Chill.

Ham & Cheese Rollups

Ham & Cheese Rollups

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Yield: 3 rolls using simple bread dough
Scott Nowell

This is my version of my mother Connie’s recipe. She used to call this “calzone” but I never knew why. It is more like “stromboli”, but it may have been my confusion. Regardless, it quickly turned into a family favorite for New Year’s day and Super Bowl Sunday.

  • 2loaves frozen bread dough or 1 simple bread dough (recipe follows)
  • 1½lb deli baked Ham such as Black Forest.
  • 1½lb deli Swiss cheese sliced thin.
  • 1egg yoke beaten with
  • 1TBS milk
  • cooking spray
  • pastry brush
  • Special Equipment: 2 sheet pans & Silpat sheets


Thaw dough per package directions but on sheet pan using either Overnight or quick method. -or- Make simple bread dough (below).

Preheat oven to 400°F or to package recommendation.

Either use a Silpat on each sheet pan or spray with cooking spray or wipe lightly with oil.

Flour counter. Dough will have risen during thawing, so press down on dough to flatten and release air. Roll out dough to a rectangle approximately 12 x 17 inches.

Lay ham slices on dough side by side from end to end. Add Swiss on top but offset towards bottom, see diagram below.

Brush egg wash on one long edge.

Roll the long edge from the ham side towards the cheese side. Press the egg washed edge to seal. Place on baking sheet with the seam down. Curve to fit if too long. Brush all over with egg wash.

Bake for 25-35 minutes until nicely brown and bread is cooked.

Cool, slice ¼ to ½ inch thick.

Simple Bread Dough

Yield: 3 1-lb loaves
  • 1packet active dry yeast or 2 ¼ tsp instant yeast
  • ½TBS sugar
  • 1TBS salt
  • 2cups lukewarm water (not over 110°F)
  • 5½-6cups unbleached all-purpose or bread flour


Mix all of the ingredients together in a stand mixer fitted with the dough hook, using the smaller amount of flour. Mix thoroughly until the dough pulls away from the sides of the bowl, adding more of the flour if necessary.

To knead: Knead at medium speed in the stand mixer with a dough hook for about 7 minutes.

Remove dough from bowl and coat the inside of the bowl with a little oil. Return the dough to the bowl and turn it over once to grease the top. Cover with plastic wrap and place in a warm, draft-free place (your turned-off oven works well) until the dough doubles in bulk, about 1 to 2 hours.

Gently deflate the dough. Cut it in thirds and shape into loaves. Cover with cling film and refrigerate over night.