Panasonic NN-S676 - Page 26

| Poultry
CALIFORNIA CHICKEN
2 chicken breasts, split (13/4 to 2 tb.)
2 teaspoons lemon juice
1 teaspoon dried onion flakes
Basil
Pepper
2/3 cup (32/3 oz.) shredded Cheddar cheese, divided
1/2 small avocado, thinly sliced
4 thin slices tomato
Yield: 4 Servings
Arrange chicken in 8-inch square dish with meatier
portions toward edge of dish. Sprinkle with lemon juice,
onion flakes, basil and pepper.
TO COOK BY SENSOR COOKING: Cover compietely
with plastic wrap. Cook on CHICKEN PIECES.
TO COOK BY TIME: Cover completely with wax paper.
Cook at HIGH 12 to 15 minutes, or until chicken is
tender.
TO COMPLETE: Top chicken with 1/3 cup cheese,
avocado, tomato and remaining cheese. Cover with wax
paper. Cook at HIGH 2 minutes. Let stand, covered,
5 minutes before serving.
STUFFED CORNISH HENS
WITH ORANGE SAUCE
21/2 cups hot water
1 can (6 02.) frozen orange juice concentrate,
defrosted and divided
1 package (6 02.) long grain and wild rice mix
4 slices bacon, cooked and crumbled
4 Cornish hens (1 Ib. ea.)
1/4 cup honey
1/4 to 1/2 teaspoon browning sauce
Yield: 4 Servings
In 2-quart casserole, combine water, 1/4 cup orange
juice concentrate and rice. Cover with lid. Cook at HIGH
8 minutes and at MEDIUM-HIGH 20 minutes, or until rice
is tender; stir in bacon. Stuff hens with rice mixture; tie
legs together with cotton string. Place hens in a 2%-quart
shallow oval casserole dish. Cover with wax paper. Cook
at HIGH 20 to 25 minutes, or until hens are tender.
Meanwhile, combine remaining orange juice
concentrate, honey and browning sauce; brush hens
every 10 minutes. Let stand, covered, 10 minutes before
serving. Comish hens may be cut in half before serving,
if desired.
CHICKEN PARMIGIANA
1 egg
1/4 cup water
2 boneless chicken breasts, halved
1 cup seasoned dry bread crumbs
1/2 cup grated Parmesan cheese
1/4 teaspoon paprika
2 tablespoons oil
1 can (8 oz.) tomato sauce or 1 cup spaghetti sauce
Oregano
1 cup (4 oz.) shredded mozzarella cheese
Yield: 4 Servings
Beat egg with water. Dip chicken in bread crumbs mixed
with Parmesan cheese and paprika, then in egg and
again in bread crumb mixture. Coat bottom of 8-inch
square dish with 1 tablespoon oil. Place chicken in dish;
sprinkle with remaining oil. Cook at HIGH 3 to 4 minutes;
turn chicken. Cook at HIGH 3 to 4 minutes. Top with
tomato sauce, oregano and cheese.
Cover with wax paper. Cook at HIGH 12 to
14 minutes, or until sauce is hot. Sprinkle with
mozzarella cheese and let stand, covered, 5 minutes, or
until cheese is melted.
CHICKEN TERIYAKI
2 pounds chicken pieces
1 can (8 oz.) chunk pineapple in pineapple juice
1 clove garlic, finely chopped
1/4 Cup soy sauce
2 tablespoons packed brown sugar
1/2 teaspoon salt
1/4 teaspoon ginger
Yield: 4 Servings
Arrange chicken skin-side down in 21/2-quart shallow
oval casserole dish with meatier portions toward edge of
dish. In small bowl, combine remaining ingredients; stir
well. Pour sauce over chicken.
TO COOK BY SENSOR COOKING: Cover completely
with plastic wrap. Cook on CHICKEN PIECES. After
cooking, remove plastic wrap.
TO COOK BY TIME: Cover dish with wax paper. Cook
at HIGH 8 minutes. Tum chicken skin-side up. Cook at
MEDIUM 12 to 13 minutes.
TO
COMPLETE:
Chicken
should
be
tender,
Let
stand,
covered, 5 minutes. To serve, spoon pineapple sauce
over chicken.
~D4:«