Chutney Chicken; Soy Chicken - Presto 4- and 6-Quart Stainless Steel Instructions Manual

6 boneless, skinless chicken breast
halves
1 can (14-15 ounces) diced tomatoes
1 can (4 ounces) chopped green
chilies
⁄ cup raisins
1
2
⁄ cup mango chutney
1
3
Place all ingredients except cornstarch and water in cooker. Close cover securely. Place pres-
sure regulator on vent pipe and cook 4 minutes with pressure regulator rocking slowly .
Let pressure drop of its own accord . Remove chicken and keep warm. Combine water
and cornstarch. Stir into sauce. Heat until sauce thickens, stirring constantly.
Nutrition Information Per Serving
258 Calories, 3 g Fat, 73 mg Cholesterol
4 boneless, skinless chicken breast
halves
⁄ cup water
1
2
⁄ cup low sodium soy sauce
1
4
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe
and cook 4 minutes with pressure regulator rocking slowly. Let pressure drop of its
own accord .
Nutrition Information Per Serving
169 Calories, 2 g Fat, 69 mg Cholesterol
3 pound chicken, cut into serving
pieces and skinned
1 tablespoon vegetable oil
1 can (8 ounces) pineapple chunks,
undrained
⁄ cup sliced celery
1
2
1 green or red pepper, cut into
chunks
⁄ cup brown sugar
1
4
Pour oil into cooker. Turn heat selector to medium and brown chicken. Combine remaining
ingredients except water and cornstarch; pour over chicken. Close cover securely. Place
pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking
slowly . Cool cooker at once . Remove chicken, pineapple, and vegetables to a warm plat-
ter. Mix cold water and cornstarch. Stir into hot liquid. Heat until sauce thickens, stirring
constantly. Pour sauce over chicken, pineapple, and vegetables. Serve with steamed rice, if
desired, see page 31.
Nutrition Information Per Serving
333 Calories, 11 g Fat, 104 mg Cholesterol

CHUTNEY CHICKEN

SOY CHICKEN

SWEET 'N SOUR CHICKEN
17
1 tablespoon vinegar
1 tablespoon brown sugar
⁄ teaspoon allspice
1
4
• • • • • • •
⁄ cup water
1
4
1 tablespoon cornstarch
⁄ cup sliced mushrooms
1
2
⁄ onion, sliced
1
2
⁄ cup sliced celery
1
2
3 tablespoons brown sugar
⁄ cup vinegar
1
2
2 tablespoons soy sauce
1 tablespoon catsup
⁄ teaspoon Worcestershire sauce
1
2
⁄ teaspoon ground ginger
1
4
• • • • • • •
2 tablespoons cold water
2 tablespoons cornstarch
6 servings
4 servings
6 servings