NuWave Pro Plus Manual And Cookbok page 44

Spicy Buffalo Chicken
Sandwiches
Serves: 4
3 tablespoons butter, melted
½ cup buffalo-style hot sauce, divided
4 hoagie rolls, split
cup ranch dressing
½ teaspoon Creole seasoning
1½ cups carrots, matchstick cut
1½ cups celery, diagonally sliced
¼ cup onion, finely chopped
12 large deli-fried chicken strips
(1¼ pounds)
1 (4-ounce) package Blue cheese,
crumbled
Directions:
1. Stir together butter and 2
teaspoons hot sauce.
2. Brush butter mixture onto cut
sides of rolls.
3. Place rolls cut side up in liner pan.
4. Stir together ranch dressing, 2-3
teaspoons hot sauce and Creole
seasoning.
5. Add carrots, celery and onion; toss
to coat.
6. Arrange chicken on bottom halves
of rolls.
7. Drizzle remaining hot sauce onto
rolls.
8. Layer chicken evenly with carrot
mixture and cheese.
9. Top with remaining roll halves.
10. Cook at 300°F for 10-12 minutes
11. Serve with additional hot sauce.
Tip: You can change flavors by adding
shredded Parmesan cheese, Swiss
cheese or Blue cheese dressing.
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Oven-Fried Chicken
Serves: 4
½ cup buttermilk
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon hot sauce
2-3½ pounds chicken, fresh, skin
removed and cut into legs, breast,
thighs and wings
½ cup all-purpose flour
1½ teaspoons paprika
1 teaspoon dried thyme
1 teaspoon baking powder
⅛ teaspoon salt (optional)
⅛ teaspoon pepper to taste
Non-stick cooking spray
Directions:
1. Whisk butter, mustard, garlic and
hot sauce in shallow glass dish until
well blended.
2. Add chicken. Mix to make sure meat
is thoroughly coated.
3. Cover and marinate in refrigerator
for at least 30 minutes, or up to 8
hours.
4. Put flour, paprika, thyme, baking
powder, salt and pepper in large
sealable plastic bag.
5. Shaking off excess marinade, place
one or two chicken parts at a time in
bag; shake to coat.
6. Shake off excess flour mixture.
7. Place chicken parts on 1-inch rack
that has been sprayed with cooking
spray.
8. Cook chicken at 350°F for 13-14
minutes per side.
Tip: If you do not have buttermilk,
try mixing 1 teaspoon vinegar for
every 1 quart of the milk that you
already have.
Cornish Game Hens with
Artichokes & Potatoes
Serves: 4
2 tablespoons lemon juice
3 cloves garlic
2 tablespoons extra-virgin olive oil
1 teaspoon oregano
1 teaspoon thyme
½ teaspoon kosher salt
¼ teaspoon black pepper
2 cans artichoke hearts, drained
8 ounces small potatoes, quartered
2 (1½-pound) Cornish game
hens, washed and dried with
paper towel
Directions:
1. In large bowl combine lemon juice,
garlic, oil, oregano, thyme, salt and
black pepper.
2. Add artichoke hearts and potatoes;
toss to coat.
3. Using slotted spoon, transfer
artichokes to bowl.
4. With reserved marinade, brush
game hens.
5. Twist wing tips under back.
6. Place hens on 1-inch rack and
spread potatoes and artichokes
around birds.
7. Cook at 350°F for 15-18 minutes
per side (28-32 minutes per side
if frozen).
8. Let hens rest for 5 minutes.
9. Cut hens down middle and serve
with potato and artichokes.
Cilantro Garlic Chicken Breast
Serves: 6
6 (6-ounce) boneless, skinless
chicken breasts
4 cloves garlic, peeled
1 small onion, peeled
1 cup loosely packed fresh cilantro
leaves
1 tablespoon granulated sugar
1 tablespoon soy sauce
1 teaspoon black pepper
¼ cup lemon or lime juice
Directions:
1. Place one chicken breast
between parchment paper sheets
or on plastic wrap.
2. With meat pounder or rolling pin,
flatten chicken to be about
½-inch thick.
3. Place chicken in large plastic
bag. Repeat with remaining
chicken breasts.
4. Using blender, finely chop garlic,
onions and cilantro.
5. Blend in lemon juice, sugar, soy
sauce and pepper.
6. Pour sauce over chicken.
7. Refrigerate for 1-4 hours.
8. Arrange chicken on 3-inch rack.
9. Cook at 350°F for 11-13 minutes
per side.
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