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22
Rosemary Chicken
Ingredients:
•
4 tablespoons dried rosemary or chopped fresh
•
4 large cloves garlic minced
•
4 tablespoons butter
•
3 pound chicken
•
Salt and pepper to taste
Method:
Loosen the skin of the chicken by running a plastic spatula handle between the skin and flesh of
the bird. Mix the rosemary, garlic and butter and microwave for 30 seconds or until melted. Pour
the butter mixture under the chicken’s skin and massage to all areas of the bird. Place, breast
side down, on the low rack and cook on high (at 450°F - 480°F) for 20 minutes. Turn the bird
over and baste with the juices in the liner pan and cook for another 25 minutes or until internal
temperature reaches 180ºF.
Chicken Pieces
Method:
Estimate the cooking time at 18-20 minutes. Check out the spice section of your local grocery store
for a variety of spice and herb blends designed for chicken and select the ones that appeal to you.
Season as desired and place on the high rack and cook for 18-20 minutes (at 450°F - 480°F).
Method:
Season the bird, inside and out, and place, breast side down on the low rack. Cook on high
(at 450°F - 480°F) for 20 minutes, turn over, and cook another 25 minutes or to an internal
temperature of 165°F. If using a frozen chicken, cook for 25 minutes per pound.
Breaded Chicken Breasts
Ingredients:
•
1 cup finely textured vegetable protein (TVP)
•
2 tablespoons butter
•
1 egg, beaten
•
4-6 ounce chicken breast, with or without skin
•
2 tablespoons chopped parsley
Method:
Place the TVP in a shallow oval dish. Dip the chicken in the egg and roll in the TVP. Place the
butter on top and cook on the high rack for 8 minutes on high (at 450°F - 480°F). Sprinkle with
parsley and serve.