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POACHING LIQUID (Makes 6 cups.)
3 Cups Apple Cider 3 Cups Hot water
1-1/2 tsp. Ground Allspice 3/4 tsp. Nutmeg
6 Whole Black Peppercorns
Combine all ingredients in COOKWELL. Preheat ROASTER OVEN to 350°F. for 20 minutes.
CHICKEN AND SPINACH SALAD (Serves 10 to 12.)
For Salad: For Dressing:
6 Whole Chicken Breasts, boned, skinless 1-1/2 Cups Italian Salad Dressing
3/4 Cup Italian Salad Dressing 3/4 Cup Mayonnaise or Salad Dressing
12 oz. Spinach Leaves, rinsed, stems removed Ground Black Pepper
3 Large apples, coarsely chopped
3 Stalks Celery, thinly sliced
6 Green Onions, thinly sliced
1-1/2 Cups Chopped Walnuts
Cut each chicken breast in half. Place chicken and 3/4 cup Italian salad dressing in a shallow dish. Cover and marinade 3 to 4 hours.
Set rack in COOKWELL. Add 3 cups water. Cover and preheat to 350˚F for 20 minutes.
Remove chicken from marinade and place on RACK with wide spatula. Cover and steam 25 to 30 minutes or until meat is white and
rm. Meanwhile, place spinach leaves in a large salad bowl. Arrange apples, celery, onions and walnuts over spinach. Cover and chill
while chicken is being steamed. Stir together dressing ingredients.
TO SERVE: Remove hot chicken from RACK. Slice thin and set on chilled salad. Pour dressing over salad. Serve immediately.
STEAM / POACH RECIPES
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