Chicken Nuggets; Classic Roast Chicken; Harissa And Preserved Lemon-Glazed-Salmon - Cuisinart TOA-65 Instruction And Recipe Booklet

Chicken Nuggets

Kids of all ages will love this homemade version of the frozen standby .
Makes about 4 servings
¾ cup unbleached, all-purpose flour
2 large eggs, lightly beaten
1½ cups panko breadcrumbs
¾ teaspoon kosher salt, divided
¾ teaspoon freshly ground black pepper, divided
1 pound thinly sliced chicken breast or boneless thighs,
pounded even and cut into 1½-inch pieces
Olive oil, for spraying
Nonstick cooking spray
1 . Put the flour, eggs and panko into individual containers large enough for
dipping the chicken . Add a pinch each of the salt and pepper to the panko;
stir to combine .
2 . Sprinkle the chicken evenly on both sides with the remaining salt and pepper .
Dredge each chicken piece in the flour and shake off the excess before dip-
ping into egg, and then finally coating evenly with the panko breadcrumbs .
Spray both sides liberally with olive oil .
3 . Place the AirFryer Basket onto the Baking/Drip Pan . Generously coat the
basket with nonstick cooking spray . Put the prepared nuggets into the basket
and put into rack Position 2 .
4 . Select AirFry – Nuggets (not frozen) with temperature set to 400°F for 15
minutes, flipping halfway through, cooking until chicken is evenly browned on
both sides .
5 . Serve immediately .
Nutritional information per serving (based on 4 servings):
Calories 191 (22% from fat) • carb. 32g • pro. 20g • fat 5g • sat. fat 1g
chol. 0mg • sod. 434mg • calc. 1mg • fiber 1g

Classic Roast Chicken

Simple spices go a long way in this roast chicken recipe .
Makes 4 to 6 servings
1 4-pound chicken
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 lemon, halved
1 teaspoon extra virgin olive oil
2 teaspoons herbes de Provence or other dried herbs like
rosemary and thyme
3 garlic cloves, smashed
1 . Pat the chicken dry and put onto the Baking/Drip Pan . Sprinkle with salt,
pepper and the juice of half the lemon . Put the other lemon half into the
chicken's cavity . Drizzle chicken with olive oil . Rub with herbs and garlic
cloves . Put the garlic cloves into the chicken's cavity with the lemon . Truss if
desired .
2 . Put the Baking/Drip Pan with the chicken into rack Position 1 . Select Roast –
with temperature set to 375°F for 60 minutes . Begin checking at 50 minutes .
Chicken is ready when the internal temperature of the thigh reaches 165°F to
170°F .
3 . Allow chicken to rest for 10 minutes; carve and serve .
Nutritional information per serving (based on 6 servings):
Calories 707 (56% from fat) • carb. 4g • pro. 73g • fat 43g • sat. fat 12g
chol. 230mg • sod. 578mg • calc. 61mg • fiber 1g
Harissa and Preserved Lemon-Glazed Salmon
North African flavors uniquely shine in this glaze, which is sure to kick up
Makes 4 servings
1 large, center-cut salmon fillet, about 1½ pounds
2 teaspoons olive oil
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your salmon routine .