English-52
r
e CiP e s
h
one Y
m
U sTard
C
hiCke n
w iTh
s
P iCY
P
e Can
C
ornfLake
C
rU sT
1 cup Dijon mustard
½ cup chopped pecans
1 cup honey
Nonstick pan spray
3 pounds of skinless chicken thighs
and/or breasts
Olive oil for drizzling
1 teaspoon cayenne pepper
1 18-ounce box cornflake cereal,
pulsed in food processor until
flakes are crumbs
Mix the mustard and honey together in a medium shallow bowl. Thoroughly
coat the chicken on both sides. Combine cayenne pepper, cornflakes and pecans
in another shallow bowl. Spray baking pan with nonstick spray and place
chicken in pan. Drizzle top with olive oil. Bake at 375°F for 40 minutes or until
chicken reaches internal temperature of 170°F and is no longer pink in center.
r
oasTe d
T
U rke Y
b
re asT
w iTh
a
rom aTiC
v
e g e TabLe s
1 small turkey breast
2 stalks celery, cut into ¼ inch dice
2 cloves garlic, peeled
1 lemon, halved
1 or 2 sprigs each of fresh rosemary
and fresh thyme
Chili powder
1 small onion, cut into ¼ inch dice
Kosher salt and pepper
3 small carrots cut into ¼ inch dice
1 ½ cups chicken broth
Preheat Oster
®
Countertop Oven to 450°F. Sprinkle vegetables in bottom of
an 11 inch baking pan with 1 ½ - 2 inches sides and top with turkey breast.
Tuck garlic and herbs under breast. Squeeze lemon on top of turkey and
season with chili powder, salt and pepper. Cook for 25 minutes. Reduce oven
temperature to 325°F and pour broth into bottom of pan, about 1 inch up the
sides of the pan. Continue cooking until turkey juices run clear and it reaches
internal temperature of 180°F.
English-53
r
e CiP e s
m
U sTard
and
h
e rb
P
ork
T
e nde rLoin
w iTh
r
oasTe d
P
oTaToe s
1 package pork tenderloin,
1 ½ - 2 pounds
5 cloves garlic, peeled and minced
3 tablespoons Dijon mustard
6 small Yukon Gold potatoes,
quartered
3 tablespoons fresh rosemary,
stemmed and chopped
2 tablespoons olive oil
3 tablespoons fresh thyme, stemmed
1 tablespoon Kosher salt, plus
additional for potatoes
1 teaspoon freshly cracked black
pepper, plus additional for
potatoes
Preheat Oster
®
Countertop Oven to 375°F. Coat pork with Dijon mustard. In
a small bowl, combine 2 tablespoons of rosemary, 2 tablespoons of thyme,
salt, pepper and garlic. Spread over pork tenderloins and place in a large
baking dish that fits comfortably inside toaster oven. Spread potatoes around
pork drizzle with olive oil. Sprinkle potatoes with salt and pepper and
remaining 1 tablespoon of rosemary and thyme. Cook for ½ hour or until
pork tenderloin is no longer pink in the center. Remove pork, cover with foil
and set aside. Check potatoes by piercing with fork to see if tender and cook
for an additional 15-20 minutes if necessary.
TSSTTVFDXLPP-033_16EFM1.indd 52-53
6/7/16 9:46 AM
