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ROASTED CHICKEN WITH GARLIC AND ROOT
VEGETABLES
2
carrots, pared, cut into 2-inch pieces
2
stalks celery, cut into 2-inch pieces
1
large sweet potato, pared, cut into 2-inch pieces
1
medium onion, peeled, cut into 2-inch pieces
1
small rutabaga, pared, cut into 2-inch pieces
2
tablespoons water
2
tablespoons butter or margarine, melted
5
cloves garlic, peeled, slivered
½
teaspoon dried rosemary leaves
¼
teaspoon dried thyme leaves
2½ to 3 pound whole chicken
fresh thyme
Put carrots, celery, sweet potato, onion, rutabaga, and
water into a 3-quart microwavable casserole. Cook
covered at POWER HI for 10 minutes or until fork-
tender; stir once. Set aside. Meanwhile, place garlic,
rosemary, and thyme into cavity of chicken. Place
chicken on microwavable roast rack in baking dish;
brush with butter. Place convection rack on turntable.
Cook at COMBI HIGH for 30 to 35 minutes or until
chicken is no longer pink and juices run clear; brush
with butter halfway through cooking. Temperature in
thigh should reach 180°F and temperature in breast
should reach 170°F when done. Remove chicken and
place in center of microwavable and ovenproof platter;
surround with vegetables. Drizzle vegetables with
chicken juices, if desired. Cook at COMBI HIGH for 5 to
7 minutes or until vegetables are thoroughly heated.
Garnish with fresh thyme, if desired. 4 servings.
CHICKEN POT PIE
White Sauce (see recipe)
1
tablespoon butter or margarine
½
cup thinly sliced carrots
½
cup thinly sliced celery
½
cup thinly sliced mushrooms
½
cup snow pea pods (about 2 inches each)
¼
cup diced red pepper
2
cups cubed, cooked chicken
1
refrigerated, ready-to-bake pie crust
Prepare White Sauce as directed in recipe; set aside.
Put butter, carrots, celery, mushrooms, pea pods, and
red pepper into a 1-quart microwavable and ovenproof
casserole. Cook covered at POWER HI for 4 to 5
minutes or until vegetables are tender-crisp; stir once.
Preheat CONVECTION to 400°F. Add chicken and
white sauce to vegetables; stir well. Top with crust; trim
and flute edge. Cut steam vent in center of crust. Cook
at CONVECTION (400°F) for 15 to 20 minutes or until
sauce is hot and crust is lightly browned. 4 servings.
CHICKEN ENCHILADAS
1
cup finely chopped green pepper
½
cup finely chopped zucchini
1
clove garlic, minced
1
can (10 ounces) enchilada sauce
1
can (8 ounces) tomato sauce
2
cups chopped, cooked chicken
½
cup refried beans
½
teaspoon dried oregano leaves
¼
teaspoon ground cumin
¼
teaspoon salt
8
(6-½ inch) flour tortillas
1
cup shredded Cheddar cheese
Combine green pepper, zucchini, and garlic in a 1½-
quart microwavable casserole. Cook covered at
POWER HI for 3 to 4 minutes or until vegetables are
tender. Combine enchilada and tomato sauces; reserve
½ cup. Add remaining sauce to green pepper mixture.
Stir in chicken, refried beans, oregano, cumin, and salt;
mix well. Cook covered at POWER HI for 3 to 4
minutes or until thoroughly heated; stir once. Set aside.
Soften tortillas by placing between damp paper towels.
Cook at POWER HI for 45 to 60 seconds or until warm.
Spoon ½ cup of chicken mixture into center of each
tortilla; roll up. Place seam side down in a 1½ quart
microwavable baking dish. Pour reserved sauce over
tortillas. Cook uncovered at POWER HI for 6 to 7
minutes or until thoroughly heated. Sprinkle with
Cheddar cheese. Cook uncovered at POWER HI for 1
to 2 minutes or until cheese is melted. Let stand 2
minutes. 4 servings.
CHICKEN MILANO
1
egg, beaten
1
teaspoon water
2
/
3
cup corn flake crumbs
2
tablespoons grated Parmesan cheese
2
tablespoons grated Romano cheese
1
teaspoon dried basil leaves
1
teaspoon salt
½
teaspoon dried oregano leaves
1
clove garlic, minced
1
tablespoon chopped fresh parsley
¾
teaspoon paprika
¼
teaspoon black pepper
2½ to 3 pound chicken, cut into serving pieces
Beat egg and water in a shallow bowl. For coating,
combine crumbs, Parmesan and Romano cheeses,
basil, salt, oregano, garlic, parsley, paprika, and pepper
on a sheet of waxed paper. Dip chicken pieces into egg
mixture then roll in coating mixture. Arrange chicken
pieces in baking dish and place on convection rack with
thickest portions toward outside of dish. Place rack on
turntable. Cook at COMBI HIGH for 25 to 30 minutes or
until chicken is no longer pink and juices run clear. Let
stand 5 minutes. 4 servings.