1
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
salt . Pour over chicken and turn to coat
pieces evenly . Seal bag and refrigerate for
several hours or overnight .
Place the Cuisinart
®
Exact Heat
™
Convection
Toaster Oven Broiler rack in position C and
preheat on Broil setting, keeping door ajar .
Press Start/Stop button . Place broiling pan
in the drip tray so the chicken pieces will be
about 1 inch from the upper element . Add ¼
cup water to the drip tray and arrange
chicken pieces on the broiling pan . Broil with
door ajar, until chicken is beginning to cook
through, about 8 to 10 minutes . Turn chicken
and continue cooking until juices run clear
and interior is no longer pink, about 8 to 10
more minutes (internal temperature of
chicken should be 170ºF) . Serve garnished
with lemon slices and fresh sage leaves, if
desired .
Nutritional information per serving:
Calories 294 (67% from fat) • carb. 3g • pro. 21g • fat 22g
• sat. fat 3g • chol. 51mg • sod. 194mg
• calc. 42mg • fiber 0g
Cajun Pork Chops
These oven-baked chops have a golden
brown coating . Serve with garlic mashed
potatoes and a green salad for a quick meal .
Makes 4 servings
vegetable oil cooking spray
1½
teaspoons garlic powder
1½
teaspoons paprika
1
teaspoon cayenne pepper
1
teaspoon salt
1
teaspoon dried thyme
½
teaspoon finely ground white
pepper
¼
teaspoon finely ground black
pepper
1
/
3
cup wheat germ
¼
cup plain bread crumbs
½
cup reduced fat milk
1
large egg
4
boneless center cut loin chops,
about 6 ounces each
2
/
3
cup all-purpose flour
Place Cuisinart
®
Exact Heat
™
Convection
Toaster Oven Broiler rack in position B and
preheat oven to 375ºF on the Bake setting .
Place broiling pan in the drip tray in the
lower position . Lightly coat the broiling pan
with vegetable oil cooking spray and add ¼
cup water to the drip tray .
Combine garlic powder and next 6
ingredients in a small bowl (through black
pepper) . Divide spice mixture in half and
