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Poultry
CALIFORNIA
CHICKEN
2
chicken
breasts,
split
{VU
to
2
lb.)
2
teaspoons lemon
juice
1
teaspoon
dried
onion
flakes
Basil
Pepper
%
cup (3%
oz.)
shredded Cheddar
cheese, divided
Vj
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
completely
with
plastic
wrap.
Cook
on
CHICKEN
PIECES.
TO
COOK
BY
TIME: Cover
completely
with
wax
paper.
Cook
at
HIGH
1
2
to
1
5
minutes, or
until
chicken
is
tender.
TO
COMPLETE:
Top
chicken
with
'A
cup
cheese, avocado,
tomato
and
remaining cheese.
Cover
with
wax
paper.
Cook
at
HIGH
2
minutes. Let stand, covered,
5
minutes
before
serving.
CHICKEN PARMIGIANA
1
egg
V*
cup
water
2
boneless chicken
breasts,
halved
1
cup seasoned
dry bread
crumbs
Vi
cup
grated
Parmesan cheese
'A
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.
STUFFED CORNISH HENS
WITH
ORANGE
SAUCE
27*
cups
hot
water
1
can
(6 oz.)
frozen
orange
juice
concentrate, defrosted
and
divided
1
package
(6 oz.)
long
grain
and
wild
rice
mix
4
slices
bacon,
cooked and
crumbled
4 Cornish hens
(1
lb.
ea.)
V«
cup honey
7<
to
7
2
teaspoon browning sauce
Yield:
4 Servings
In
2-quart casserole,
combine
water,
V*
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
27z-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.
Cornish
hens
may
be
cut
in
half
before
serving,
if
desired.
CHICKEN
TERIYAKI
2
pounds
chicken pieces
1
can
(8 oz.)
chunk
pineapple
in
pineapple
juice
1
clove
garlic,
finely
chopped
V«
cup soy sauce
2 tablespoons
packed brown
sugar
72
teaspoon
salt
7«
teaspoon
ginger
Yield:
4
Servings
Arrange chicken
skin-side
down
in
27*-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.
Turn
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.
-25-
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