HERBED CHICKEN
1 tablespoon vegetable oil 1 teaspoon oregano
1 cup chopped onion 1 teaspoon basil
1 tablespoon chopped garlic .......
3 pounds chicken thighs, 1 can (4 ounces) sliced black
skinned olives
1 cup chicken broth 2 tablespoons cold water
1 tablespoon chopped parsley 2 tablespoons flour
½ cup chopped celery leaves Salt and pepper to taste
Pour oil into cooker. Turn heat selector to medium and saut_ onion and garlic; remove.
Brown chicken. Add onion, garlic, broth, parsley, celery leaves, oregano, and basil.
Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with
pressure regulator rocking slowly. Cool cooker at once. Remove chicken to a warm
dish. Add olives to liquid and heat. Mix water with flour. Stir into hot broth. Heat until
sauce thickens, stirring constantly. Pour sauce over chicken.
Nutrition l@.'mation Per Serving 6 servings
250 Calories, 8 g,Fat, 115 mg Cholesterol
BAYOU BOUNTY CHICKEN
11/2 pounds chicken pieces 2 cloves garlic, minced
1 can(15 ounces) whole ½ tablespoon extra-spicy
tomatoes, undrained, cut up seasoning blend
3A cup chopped onion .......
½ cup chopped green pepper Hot cooked rice
½ cup chopped celery (see page 57)
Add all ingredients except rice to pressure cooker. Close cover securely. Place pressure
regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly.
Let pressure drop of its own accord. Serve chicken and sauce over rice.
Nutritiol7 h_ibrmatiol7 Per Serving ?, servings
394 Calories, 14 g Fat, 90 mg Cholesterol
TURKEY BREAST*
* NOTE: USE THIS RECIPE ONLY IN A 6-QUART OR 8-QUART PRESSURE
COOKER
1 tablespoon vegetable oil ½ cup chopped celery
3-4 pound turkey breast ½ teaspoon poultry seasoning
1½ cups water Salt and pepper to taste
1 onion, chopped
Pour oil into cooker. Turn heat selector to medium and brown turkey on all sides. Add
remaining ingredients. Close cover securely. Place pressure regulator on vent pipe and
cook 35 minutes with pressure regulator rocking slowly. Let pressure drop of its
own accord. Thicken gravy, if desired.
Nutritiol7 h_fi_rmation Per 5'ervilTg, 6 to 8 servings
197 Calories, 8 g Fat, 76 mg CJtolesterol
CHICKEN AND DRESSING
21/2 cups cooked chicken, cut ¼ cup chopped celery
into bite size pieces ¼ cup chopped onion
1 can (10 ½ ounces) cream of 2 chicken bouillon cubes
chicken soup 2 cups hot water
11/2 cups seasoned bread crumbs 1½ cups water
Place chicken in greased metal bowl which will fit loosely in the cooker. Cover
chicken with chicken soup. Combine stuffing, celery, onion; moisten with bouillon
cubes dissolved in water. Spread over chicken soup. Cover bowl firmly with aluminum
foil. Pour 1V_,cups water into cooker. Place bowl on rack in cooker. Close cover
securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure
regulator rocking slowly. Let pressure drop of its own accord.
Nutritiol7 b?fi)rmatiol7 Per Serving 6 servings
317 Calories, 13 g Fat, 109 mg Cholesterol
36 37
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