Teriyaki Glazed Chicken Breasts
Make the teriyaki marinade ahead and have it on hand.
Serve with rice and steamed fresh vegetables.
Makes 2 servings
1/3
cup soy sauce (may use low sodium)
3
tablespoons rice wine vinegar
2
tablespoons rice wine or dry sherry
1
tablespoon finely chopped fresh ginger root
2
tablespoons brown sugar
2
boneless, skinless chicken breast halves (about 6 – 8 ounces each)
In a 1-quart Cuisinart
®
saucepan, combine the soy, rice wine vinegar, rice wine,
ginger, and brown sugar. Bring to a boil, then reduce the heat and simmer for
15 minutes. Strain, discard the solids, and let cool.
Rinse the chicken and pat dry. Place the chicken between two sheets of
plastic wrap and pound to an even thickness of 1/2 inch with a flat mallet.
Put the chicken breasts in a resealable plastic bag and pour half the teriyaki
marinade over them. Press the air out and let marinate for 15 minutes at
room temperature. Reserve and refrigerate the remaining marinade in a
glass storage jar; it will keep refrigerated for up to 2 weeks.
Place the rack in position “C”; preheat the Cuisinart
®
Classic Toaster Oven
Broiler on broil setting, keeping door ajar. Place the drip tray in the broiling pan
so that the flattened chicken breast halves will be about 1-inch from the upper
element. Add 1/4 cup of water to the broiling pan and arrange the chicken
“skin” side down on the drip tray. Broil with the door ajar, about 6 – 8 minutes.
Turn chicken and continue cooking until juices run clear, about 6 – 8 minutes
longer. (Internal temperature of chicken should be 170° F.) Turn off broiler.
Serve.
Nutritional information per serving:
Calories 190 (8% from fat) • carbo. 7g • prot. 32g • fat 2g
sat. fat 0g • chol. 75mg • sod. 1238mg • fiber 0g
Herb and Lemon Roast Chicken
Roast a succulent chicken without turning on the large oven.
Makes 4 servings
1
small broiler/fryer chicken, about 3-1/2 to 4 pounds
3/4
teaspoon kosher salt
1/2
teaspoon freshly ground black pepper
1
4-inch sprig fresh herb (rosemary, thyme, oregano, marjoram, etc.)
1
clove garlic, peeled and cut in half
1
small onion (about 2 ounces), peeled and quartered
4
strips lemon zest (1/2 x 3 inches each)
1
tablespoon extra virgin olive oil
1
tablespoon freshly squeezed lemon juice
Place the rack in the Cuisinart
®
Classic Toaster Oven Broiler in position “A”;
preheat the oven to 400° F on the bake setting.
Remove giblets and neck from cavity of chicken; reserve for another use
or discard. Rinse chicken with cold water and pat dry. Place the drip tray in
the broiling pan in the lower position; add 1/4 cup water to the pan and lightly
spray the drip tray with cooking spray. Tuck the wings under and place the
chicken on the prepared pan. Wash counter and hands with soap and hot
water before continuing.
Combine the salt and pepper. Rub half the mixture into the cavity of the chicken;
then place the herb sprig, garlic halves, onion quarters and lemon zest in the
cavity of the chicken. Loosely tie the legs together. Rub the chicken with the
olive oil and remaining salt and pepper. Drizzle with the lemon juice. Place the
chicken in the oven and roast at 400° F for 20 minutes, then lower the tempera-
ture to 375° F and continue to roast for 50 – 60 minutes longer. (Internal temper-
ature of the chicken should be 170° F when tested in the breast, and 180° F for
dark meat. Juices should run clear.) Turn off oven and remove the chicken to a
platter. Let stand 10 – 15 minutes before carving (may cover loosely with foil if
desired, but skin will lose its crispness).
Nutritional information per serving:
Calories 761 (31% from fat) • carbo. 3g • prot. 123g • fat 26g
sat. fat 1g • chol. 405mg • sod. 744mg • fiber 1g
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