Panasonic The Genius Premier 1000 Operating Instructions Manual page 27

CHICKEN ENCHILADAS
1 large onion, chopped
1/2 cup chopped green pepper
2 cups finely chopped cooked chicken or turkey
1/2 cup chopped ripe olives
2 cans (10 oz. ea.) mild enchilada sauce, divided
11/2 cups (6 oz.) shredded Cheddar cheese, divided
8 corn tortillas
Shredded lettuce, optional
1/2 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 1/2 cup enchilada sauce.
Cover with plastic wrap. Cook at HIGH 2 minutes, or
until hot. Stir in 1/2 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 1/3 cup chicken filling down center
of each tortilla. Roll up tortilla and place seam-side down
in 91/2-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 jettuce and sour cream.
VEGETABLE-STUFFED CHICKEN
BREASTS
4 large boneless chicken breasts, skinned, split and
pounded thin (about 2 Ib.)
Salt
Pepper
1 cup frozen mixed broccoli, carrots and onions,
defrosted , finely chopped
2 tablespoons butter or margarine
1/2 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 1/4 cup of
vegetables onto each breast. Top with 1/2 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.
_ Poultry
MEXICAN CHICKEN
1 can (15 02.) tomato sauce
2 to 3 tablespoons jalapeno peppers, finely chopped
2 tablespoons chopped onion
3/4 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon red pepper
2 ounces Monterey Jack cheese, shredded, optional
21/2 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 21/2-quart shallow oval
casserole dish, with meatier portions toward edge of
dish. Spread sauce evenly over chicken. Cover with wax
paper. Cook at HIGH 51/2 to 6 minutes. Baste chicken
with sauce.
Cook, uncovered, at MEDIUM 91/2 to 10 minutes, or until
chicken is tender. Sprinkle with cheese. Let stand,
covered, 5 minutes before serving.
CHICKEN CACCIATORE
21/2 to 3 pound chicken, cut into serving pieces
1 can (15 oz.) tomato sauce
1 jar (41/2 oz.) sliced mushrooms, drained
1/2 cup chopped onion
1 tablespoon sugar (optional)
1 teaspoon oregano
1 teaspoon salt
1 clove garlic, finely chopped
1/4 teaspoon pepper
Yield: 4 Servings
tn 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 apppears in
display 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.
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