The Pampered Chef MAGIC POT, Recipes

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“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK
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½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon coarsely ground black pepper
¼ teaspoon dried thyme leaves
For chicken, lightly spray Deep Covered Baker with oil . Remove and discard giblets, and neck from the chicken cavity. Rinse chicken
with cold water; pat dry. Trim excess fat if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then
tuck under back of chicken. Place chicken onto a cutting board, brush with oil using basting brush.
For seasoning mixture, combine ingredients in prep bowl; mix well. Completely coat outside of chicken with mixture; place chicken,
breast side up, into baker. Microwave, covered on HIGH 20 ‐ 30 minutes or until temperature registers 165 in the thickest part of the
breast and juices run clear. Remove from microwave. Cover with lid and let stand 10 minutes.
VARIATION 1
1 whole chicken (4 ‐ 5 pounds)
5 ‐ 6 cloves fresh garlic cloves, peeled
5 Tbs Butter
Italian Seasoning
Rosemary Seasoning
Lightly spray baker with oil. Remove and discard giblets and neck from chicken. Rinse with cold water and pat dry. Place peeled
garlic inside of chicken. Add 3 tablespoons of butter and generously sprinkle with Italian Seasoning and Rosemary Seasoning or your
other favorite seasonings.
Melt 2 tbsp butter in bowl and add 1 tbsp each of Italian and Rosemary. Mix well and brush over outside of chicken. Place chicken
breast side down in baker. Cook covered in your microwave at full power for 30 minutes. Test the thickest part of the breast to make
sure temp has reached 165. Remove, cover with lid and let set for an additional 10 minutes. Carve and enjoy.
VARIATION 2: ALL ‐ IN ‐ ONE CHICKEN DINNER
1 whole chicken (4 ‐ 5 pounds)
1 cup celery, cut into 1 inch pieces
1 cup carrots, cut into 1 inch pieces
3 cups red or russet potatoes, cut into 2 inch pieces
Additional seasonings used on chicken
Lightly spray baker with oil. Remove and discard giblets and neck from chicken. Rinse with cold water and pat dry. Combine celery
and carrots, cut into 1 ‐ inch pieces, and potatoes, cut into 2 ‐ inch pieces, in Classic Batter Bowl. Toss with additional seasoning and oil,
if desired. Arrange vegetables around chicken. Microwave, covered on HIGH 30 ‐ 40 minutes or until temperature registers 165 in the
thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let stand 10 minutes.
ASIAN CITRUS SALAD
3 boneless skinless chicken breast halves (about 12 oz)
2 Tbs soy sauce
2 tsp Asian Seasoning
2 garlic cloves
6 cups romaine lettuce, sliced
1 orange, sectioned or one small can of Mandarin oranges
½ cup red onion, sliced
¼ cup radishes, sliced (about 3 medium)
Chow Mein Noodles or slivered almonds
Asian Dressing (recipe to follow)
Place chicken breasts in the Deep Covered Baker. Add Soy Sauce and Asian Seasoning; press 2 cloves of garlic over the chicken
breasts. Cook for 15 minutes in microwave or until internal temperature is 165 degrees. (Temp will rise to 170 degrees upon resting