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* Italian Rotisserie Chicken Breasts
The marinade in this recipe adds a sophisticated taste to the mild
chicken flavor.
4 boneless, skinless chicken breast halves
1/2 cup fat-free Italian salad dressing
1/4 cup fat-free chicken broth
1 Tablespoon olive oil
1 Tablespoon lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon dried Italian seasoning
2 Tablespoons chopped green onion
1/4 teaspoon black pepper
Place the chicken breasts in a shallow glass pan. Combine the dress-
ing, broth, oil, juice, lemon peel, seasoning, onions and pepper in a
small bowl. Pour over the chicken breasts and seal the dish tightly with
plastic wrap. Marinate in the refrigerator for 4-12 hours, turning occa-
sionally. Place the chicken in the Adjustable Flat Basket and insert into
Rotisserie. Set the Timer for 30-35 minutes and cook until the chicken
is 170ºF on the meat thermometer. The chicken is done when the
juices run clear and there is no pink color visible. Discard any remain-
ing marinade. Serves 4.
* Deli Rotisserie Chicken
This recipe is straight from the grocery deli, where that wonderful
aroma of rotisserie chicken always makes shoppers immediately hun-
gry.
1 3-4 pound whole roasting chicken
1 teaspoon salt
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon garlic powder
2 teaspoons black pepper
1 teaspoon onion powder
1 teaspoon dried thyme
Remove the giblets from the chicken and discard. Wash the cavity well
and dry with paper towels. Tie the chicken wings and legs with cook-
ing string. Combine all the spices in a small bowl and mix well. Rub
thoroughly into the skin of the chicken, pressing gently. Cover the
chicken and refrigerate overnight. Prepare the chicken for the
Rotisserie and load onto Rotisserie Bar Assembly. Insert into
Rotisserie. Set the Timer for 1-1 1/2 hours. The chicken is fully cooked
when the juices run clear and the meat is white, with no pink remain-
ing. The temperature in the dark meat should be 180˚F on the meat
thermometer. If the chicken is not fully cooked, reset the Timer for an
additional 10 minutes and test again. Serves 4.
Saturated fat:
% calories fat:
Carbohydrates:
Cholesterol:
28
NUTRITIONAL ANALYSIS
Calories:
Total fat:
Saturated fat:
% calories fat:
Carbohydrates:
Protein:
Cholesterol:
Sodium:
NUTRITIONAL ANALYSIS
With
skin
Calories:
549
Total fat:
32 g
9 g
54
3 g
Protein:
58 g
155 mg
Sodium:
768 mg
207
6 g
1 g
29
8 g
27 g
73 mg
441 mg
Without
skin
278
7 g
2 g
23
3 g
49 g
155 mg
768 mg
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