1
Hoisin glazed
Cornish Hens
This marinade is very versatile . Try it brushed
on salmon or chicken pieces and simply
roast in the oven .
Serves 2 to 4
½
cup hoisin sauce
2
tablespoons honey
2
tablespoons soy sauce
1
tablespoon fresh ginger, finely
chopped
2
cloves fresh garlic, finely chopped
2
Cornish game hens, 1 to 1¼
pounds each, rinsed and patted dry
In a mixing bowl stir together the hoisin,
honey, soy, ginger, and garlic .
Place the hens in a sealable plastic bag .
Pour the marinade into the bag and
refrigerate for at least an hour up to
overnight .
Place hens on the baking pan lined with
aluminum foil .
Turn Cuisinart
®
Exact Heat
™
Toaster Oven
Broiler to 400°F on Bake setting . Place rack
in position A . Roast for 35 to 45 minutes
until juices run clear when thigh is pierced
with the tip of a knife .
Serve with steamed rice .
Nutritional information per serving (based on 4 servings):
Calories 408 (35% from fat) • carb. 7g • pro. 57g • fat 16g
• sat. fat 4g • chol. 178mg • sod. 776mg
• calc. 37mg • fiber 0g
Herb Roasted Chicken
Serves 4 to 6
1
tablespoon olive oil
1
teaspoon dried basil
1
teaspoon dried thyme
1
tablespoon fresh chopped
rosemary
1
teaspoon kosher salt
1
teaspoon freshly ground black
pepper
1
lemon, cut in half
1
4 to 4½ pound chicken, rinsed
and patted dry
2
cloves garlic, smashed
Place rack in the Cuisinart
®
Exact Heat
™
Toaster Oven Broiler in position A and
preheat oven to 375˚F on Bake .
Make a paste with the olive oil, dried and
fresh herbs, salt, and pepper .
Squeeze lemon all over outside and inside
chicken . Stuff the chicken with the lemon
halves and garlic cloves . Rub the herb paste
all over the skin of the chicken . Truss
chicken .
Place chicken in the baking pan lined with
foil . Roast for 1 hour 15 minutes to 1 hour 25
minutes, until the juices run clear when the
thigh is pierced .
Nutritional information per serving (based on 6 servings)
Calories 232 • (61% from fat) • carb. 3g • pro. 31g
• fat 10g • sat. fat 3g • chol. 96mg • sod. 316mg
• calc. 42mg • fiber 0g
Broiled Lemon/Sage
Chicken Breasts
This recipe is great for busy nights . Marinate
the chicken in advance .
Add rice and a green salad to complete the
meal .
Makes 2 servings
2
boneless, skinless chicken breasts
halves (about 6–8 ounces each)
3
tablespoons olive oil
2
tablespoons fresh lemon juice
2
tablespoons fresh sage leaves,
chopped
1
small garlic clove, minced
½
teaspoon grated lemon zest
¼
teaspoon coarsely ground black
pepper
1
/
8
teaspoon salt
Rinse chicken and pat dry . Place chicken
between two sheets of plastic wrap and
flatten to an even thickness with a mallet .
Place in a large plastic zip-lock bag and
reserve .
In a small bowl combine oil, lemon juice,
sage leaves, garlic, lemon zest, pepper and
