George Foreman RPGD3994 SERIES Use And Care Manual page 10

R ECI PES
CHICKEN TENDERS WITH FIERY FRUIT MARINADE
Ingredients:
1 lb. chicken breasts, boneless, skinless
¼ cup prepared hot salsa
¼ cup fresh lime, orange, or papaya juice
1 Tbsp. canola oil
2 Tbsp. fresh cilantro, chopped
1 tsp. ground cumin
1 tsp. salt
Directions:
1. Set cooking temperature at 350˚ F. Allow grill to preheat.
2. Meanwhile, cut chicken into 1" strips.
3. To make marinade, in a medium sized bowl whisk the salsa, juice, oil, cilantro,
cumin, and salt.
4. Add chicken tenders and mix with marinade to coat. Cover and refrigerate for at
least 10 minutes to blend flavors.
5. Remove chicken. Discard marinade. Place chicken tenders on preheated grill
and cook for 4 minutes or until a meat thermometer inserted into center registers
180°F.
HARVEST HAM PANINI
Ingredients:
2 slice of whole grain bread
2 ounces deli ham
½ apple or pear, thinly sliced
¼ cup shredded 2% cheddar cheese
1 tablespoon butter
(optional) Thinly sliced onion
Directions:
1. Set cooking temperature at 425˚ F. Allow grill to preheat.
2. Spread ½ tablespoon butter on each slice of bread.
3. Place one slice of bread, butter side down, on grill. Top first slice of bread with
ham, apple/pear, onion, cheese. Add remaining slice of bread, butter side up, to
panini.
4. Close grill and set timer for 5 minutes. If panini is not cooked to desired doneness,
grill for an additional 1–2 minutes.
10