English-12
RECIPES
HONEY MUSTARD CHICKEN WITH SPICY PECAN CORNFLAKE CRUST
1 cup Dijon mustard
½ cup chopped pecans
1 cup honey
Nonstick pan spray
3 pounds of skinless chicken thighs and/
or breasts
Olive oil for drizzling
1 teaspoon cayenne pepper
1 18-ounce box cornflake cereal, pulsed
in food processor until flakes are
crumbs
Mix the mustard and honey together in a medium shallow bowl. Thoroughly coat the
chicken on both sides. Combine cayenne pepper, cornflakes and pecans in another
shallow bowl. Spray baking pan with nonstick spray and place chicken in pan. Drizzle
top with olive oil. Bake at 375°F for 40 minutes or until chicken reaches internal
temperature of 170°F and is no longer pink in center.
ROASTED TURKEY BREAST WITH AROMATIC VEGETABLES
1 small turkey breast
2 stalks celery, cut into ¼ inch dice
2 cloves garlic, peeled
1 lemon, halved
1 or 2 sprigs each of fresh rosemary and
fresh thyme
Chili powder
1 small onion, cut into ¼ inch dice
Kosher salt and pepper
3 small carrots cut into ¼ inch dice
1 ½ cups chicken broth
Preheat Oster
®
Countertop Oven to 450°F. Sprinkle vegetables in bottom of an 11 inch
baking pan with 1 ½ - 2 inches sides and top with turkey breast. Tuck garlic and herbs
under breast. Squeeze lemon on top of turkey and season with chili powder, salt and
pepper. Cook for 25 minutes. Reduce oven temperature to 325°F and pour broth into
bottom of pan, about 1 inch up the sides of the pan. Continue cooking until turkey juices
run clear and it reaches internal temperature of 180°F.
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