“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK
20
for
10
minutes).
Remove
chicken
from
pan,
cool
and
slice
into
¼
inch
thick
strips.
Rinse,
drain
and
spin
lettuce
in
Salad
Spinner.
Drain
Mandarin
Oranges.
Slice
onion.
Toss
all
salad
ingredients.
Top
with
dressing.
ASIAN
DRESSING
7
oz
vegetable
oil
2
tsp
sugar
1
garlic
clove,
pressed
¼
tsp.
Ground
ginger
1
½
oz
soy
sauce
3
oz
rice
vinegar
Mix
all
ingredients
together
in
Measure,
Mix
&
Pour.
Pour
over
salad.
Yield:
10
servings
CHEESY
CHICKEN
CHILAQUILES
1
½
lb
boneless,
skinless
chicken
breasts
1
Tbs
Southwestern
Seasoning
Mix
1
¾
cup
salsa
Verde
1
cup
reduced
sodium,
chicken
broth
¾
cup
chopped
fresh
cilantro
12
cup
restaurant
style
tortilla
chips
2
cups
shredded
Chihuahua
cheese
1
cup
crumbled
queso
fresco
Sour
Cream
optional
Cut
chicken
into
1”
chunks.
Combine
chicken
and
seasoning
mix
in
Deep
Covered
Baker.
Mix
well
and
microwave,
covered,
for
4
minutes.
Stir
to
separate
chicken
and
then
cook
an
additional
4
minutes.
Drain
with
colander.
Combine
salsa
and
broth
together.
Chop
cilantro
finely.
Arrange
half
of
the
tortilla
chips
in
the
bottom
of
the
baker,
breaking
the
chips,
and
top
with
half
each
of
the
chicken,
salsa
mixture
and
cheese.
Sprinkle
with
¼
cup
of
the
cilantro.
Repeat
layer
one
time,
ending
with
cheeses.
Microwave,
covered,
for
5
‐
7
minutes,
or
until
cheeses
have
melted
and
most
of
the
liquid
is
absorbed.
Let
stand,
covered,
for
5
minutes.
Sprinkle
with
remaining
¼
cup
cilantro
and
serve
with
sour
cream
if
desired.
CHICKEN
AND
RICE
4
boneless,
skinless
chicken
breasts
1
box
rice
‐
a
‐
roni
Place
chicken
in
the
bottom
of
Deep
Covered
Baker;
add
rice,
seasoning
mix,
then
water
(amount
on
the
box).
Put
on
the
lid
and
microwave
for
25
minutes.
CHICKEN
BREASTS
IN
8
MINUTES
Use
as
a
base
for
recipes
that
call
for
cooked
chicken
1
–
1
½
pounds
boneless
skinless
chicken
(approx
3
breasts)
Salt
Pepper
Seasonings
of
choice
Season
chicken
with
salt,
pepper
and
seasonings
of
choice;
place
in
Deep
Covered
Baker
and
microwave
for
8
minutes.
Prepare
ahead
tip:
Season
chicken
in
the
morning
and
place
in
zip
bag
in
fridge.
When
you
get
home
pop
it
into
the
baker
and
dinner’s
ready
in
8
minutes!
