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Rinse chicken in cold running water. Drain, pat dry with paper towel,
Combine tomato paste and wine. Reserve 1 cup for sauce; use remaining mixture for
basting.
Spray inside of rotisserie basket with nonstick vegetable cooking spray; place on spit
and fit unit on hub of drip tray. Arrange chicken upright, skin side out, around outer
edge of rotisserie basket; stack to create a single layer.
Close rotisserie door. Plug in, be certain unit rotates freely. Cook until juices run clear
and thermometer inserted in inner chicken pieces registers 185°F (approximately 55 to
60 minutes). Baste chicken with tomato mixture every 15 minutes during cooking.
Meanwhile, saute mushrooms in butter until softened. Stir in reserved sauce and heat
thoroughly.
Open rotisserie door. Grasp end of spit and basket with pot holders and place on a
heatproof work surface. Remove chicken to a warm platter. Serve with tomato-
mushroom sauce. Refrigerate leftovers.
4 servings
4 Fresh Tyson Holly Farms bone-in split chicken breasts (about 2 Ibs.)
3/4 cup teriyaki sauce
l/4 cup pineapple juice
Rinse chicken in cold running water. Drain, pat dry with paper towel.
Combine teriyaki sauce and pineapple juice.
Spray inside of rotisserie basket with nonstick vegetable cooking spray, place on spit
and fit unit on hub of drip tray. Arrange chicken upright, meaty side out, around outer
edge of rotisserie basket. Brush with sauce.
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