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Poultry
CHICKEN ENCHILADAS
1
large
onion,
chopped
Vj
cup chopped
green
pepper
2
cups
finely
chopped cooked
chicken or turkey
7a
cup chopped
ripe
olives
2
cans
(10 oz.
ea.)
mild enchilada sauce, divided
1
7»
cups
(6 oz.)
shredded Cheddar
cheese, divided
8 corn
tortillas
Shredded
lettuce,
optional
7
2
cup
sour cream,
optional
Yield:
4
Servings
In
medium
glass bowl,
combine
onion
and green
pepper.
Cover
with
plastic
wrap.
Cook
at
HIGH
3
minutes;
stir
once.
Stir
in
chicken,
olives
and
Vz
cup
enchilada sauce.
Cover
with plastic
wrap.
Cook
at
HIGH
2 minutes,
or
until
hot.
Stir
in
7
2
cup
cheese.
Let stand,
covered.
Arrange two
tortillas
side-by-side,
on paper
towel.
Cover
with
another paper
towel.
Repeat
with
remaining
tortillas,
stacking
one
layer
on
top
of
the
other.
Heat
at
HIGH
1
minute.
(This softens
tortillas
and
makes
them
easier
to
roll.)
Spoon
about
'A
cup
chicken
filling
down
center
of
each
tortilla.
Roll
up
tortilla
and
place
seam-side
down
in
9V?-inch
square
dish.
Pour
remaining
sauce
over
tortillas.
Cover
with
wax
paper.
Cook
at
HIGH
9
to
10
minutes.
Top
enchiladas
with
remaining
cheese.
Cook
at
HIGH
3
minutes. Let stand
3
minutes
before
serving.
Serve garnished
with lettuce
and
sour
cream.
MEXICAN CHICKEN
1
can
(15
oz.)
tomato sauce
2
to
3 tablespoons jalapeho peppers,
finely
chopped
2 tablespoons
chopped
onion
74
teaspoon
chili
powder
V*
teaspoon cumin
7«
teaspoon
red
pepper
2
ounces
Monterey Jack
cheese, shredded,
optional
27
2
to
3
pounds
chicken
pieces,
skinned
Yield:
4
Servings
In
small bowl,
combine
tomato
sauce, peppers,
onion,
chili
powder,
cumin and
red pepper.
Arrange
chicken
skin-side
up
in
272-quart
shallow
oval
casserole
dish,
with
meatier
portions
toward
edge
of dish.
Spread sauce
evenly over
chicken.
Cover
with
wax
paper.
Cook
at
HIGH
57z
to
6
minutes.
Baste chicken
with
sauce.
Cook, uncovered,
at
MEDIUM
9V
2
to
10
minutes, or
until
chicken
is
tender. Sprinkle with
cheese.
Let stand,
covered, 5 minutes before
serving.
VEGETABLE-STUFFED CHICKEN
BREASTS
4
large
boneless chicken
breasts,
skinned,
split
and
and
pounded
thin
(about 2
lb.)
Salt
Pepper
1
cup
frozen
mixed
broccoli,
carrots
and
onions,
defrosted,
finely
chopped
2 tablespoons
butter
or margarine
Y*
cup
flour
1
egg, beaten
with
2 tablespoons water
1
cup seasoned
dry bread
crumbs
Yield:
4
Servings
Season
breasts
with
salt
and
pepper.
Spoon
'/«
cup
of
vegetables onto
each
breast.
Top
with
%
tablespoon
butter,
then
fold
edges
over
to
enclose
the
filling.
Secure
with
toothpicks.
Coat
chicken breasts
with
flour,
dip
in
egg,
then
in
bread crumbs.
Arrange
chicken
in
8-inch
square
dish,
cover
with
wax
paper.
Cook
at
MEDIUM
10
to
12 minutes,
or
until
chicken
is
done.
CHICKEN CACCIATORE
27*
to
3
pound
chicken, cut
into
serving pieces
1
can
(15
oz.)
tomato sauce
1
jar
(47
2
oz.)
sliced
mushrooms,
drained
'A
cup chopped
onion
1
tablespoon sugar
(optional)
1
teaspoon oregano
1
teaspoon
salt
1
clove
garlic,
finely
chopped
7«
teaspoon pepper
Yield:
4
Servings
In
2-quart rectangular
baking
dish,
arrange
chicken, meatier
portions
toward
edge
of dish.
In
medium
bowl,
combine
remaining
ingredients,
pour over
chicken.
TO
COOK
BY
SENSOR
COOKING:
Cover
completely
with
plastic
wrap.
Cook
on
STEW.
After
time
appears
inDisplay
Window,
rearrange
chicken; re-cover.
After heating,
remove
plastic
wrap.
TO
COOK
BY
TIME: Cover
with
wax
paper.
Heat
at
HIGH
18
to
20
minutes.
Rearrange
chicken pieces once.
TO
COMPLETE:
Chicken should be
tender. Let stand,
covered, 7 minutes;
if
desired,
serve
with spaghetti.
-26-
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