23
Honey Mustard Chicken
½ cup coarse ground mustard
¼ cup Dijon-style mustard
¼ cup honey
2 to 3 pounds boneless chicken breasts and thighs,
skin removed
Makes 4 servings
Combine coarse mustard, Dijon mustard and
honey. Set aside.
Place chicken in 9-inch oven-safe dish. Put dish on
low rack and broil using Convec Broil setting num-
ber 2. When chicken is about half cooked, pour off
any liquid and brush with sauce to cover chicken
pieces completely.
Per Serving:
Calories: 368
Protein: 50 g.
Carbohydrate: 19 g.
Fat: 8 g.
Cholesterol: 133 mg.
Sodium: 950 mg.
Roast Chicken
1 teaspoon ground ginger
½ teaspoon ground coriander
Dash of pepper
5 to 6-pound roasting chicken
2 tablespoons margarine or butter
½ cup minced onion
½ cup plain yogurt
½ cup half-and-half
1 teaspoon turmeric
½ teaspoon salt
Makes 6 servings
Combine ginger, coriander and pepper; rub into
chicken. Tie legs of chicken; place breast side up on
broiling trivet on turntable.
Place margarine in a medium bowl. Microwave
at HIGH(100%) until melted, 30 to 45 seconds.
Blend in remaining ingredients. Reserve one-fourth
cup of the mixture; set aside. Spread remaining
mixture over chicken.
Roast using Convec Roast setting number 1.
Spread remaining one-fourth cup of mixture
over chicken and roast on HIGH MIX for 10
additional minutes.
Per Serving:
Calories: 284
Protein: 32 g.
Carbohydrate: 4 g.
Fat: 15 g.
Cholesterol: 100 mg.
Sodium: 337 mg.
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