Chicken Parmesan; Open-Faced Reuben - Cuisinart Compact Digital Toaster Oven Broiler TOB-100 Recipe Booklet

Chicken Parmesan

Panko-style breadcrumbs add texture and make for a crisp crust but feel free to
use regular seasoned breadcrumbs if that's what you have on hand.
Makes 2 to 4 servings
2 8-ounce chicken breasts, pounded to ½-inch thickness
¼ to ½ teaspoon sea or kosher salt
¼ teaspoon freshly ground black pepper
1 large egg
1 cup Italian-seasoned panko-style breadcrumbs
2 tablespoons grated Parmesan
¼ cup prepared tomato or marinara sauce
3 ounces fresh mozzarella, sliced
1 tablespoon thinly sliced (chiffonade) basil (optional)
1 . Preheat the Toaster Oven set to Bake at 425°F with the rack in position A .
Line the baking tray with aluminum foil .
2 . Season the chicken breasts with the salt and pepper .
3 . In shallow dish, lightly beat the egg . In another shallow dish, combine the
breadcrumbs and Parmesan .
4 . Dredge the chicken breasts in the egg, then in the breadcrumbs . Press the
chicken into the breadcrumbs to fully coat on both sides and shake off any
excess .
5 . Place the chicken on the prepared pan and bake for 25 minutes . Carefully
remove from the oven, flip chicken and top each with even amounts of the
sauce, then mozzarella . Bake for 5 minutes, until the cheese is melted .
6 . Garnish with basil, if desired, and serve .
Nutritional information per serving (based on 4 servings):
Calories 400 (44% from fat) • carb. 21g • pro. 35g • fat 19g • sat. fat 7g
• chol. 140mg • sod. 1148mg • calc. 235mg • fiber 1g

Open-faced Reuben

A homemade version of the deli favorite. We also provide you
with a very simple recipe for a quick Russian dressing.
Makes 2 sandwiches
2 slices rye bread
2 tablespoons Russian dressing*
½ cup sauerkraut, drained
4 ounces very thinly sliced corned beef (or you may substitute
pastrami if you prefer)
3 ounces sliced Swiss cheese (about 4 slices)
1 . Preheat the Toaster Oven set to Sandwich at 400°F and set for 10 minutes
with the rack in position C . Line the baking tray with foil, if desired, and fit
oven with the broiling rack .
2 . While oven is heating, lay both pieces of bread on the assembled tray .
3 . Spread the Russian dressing evenly on the tops of both slices, and then
evenly distribute the remaining ingredients, in the order listed .
4 . Once the oven has preheated, put the sandwiches into the oven and cook
until the cheese is fully melted, about 8 to 10 minutes .
5 . Serve immediately .
* For a simple Russian dressing, put the following in a small bowl and stir
until fully combined:
⁄
1 cup mayonnaise
3
2½ tablespoons ketchup
2 tablespoons relish
salt and pepper to taste
Nutritional information per sandwich:
Calories 456 (56% from fat) • carb. 24g • pro. 25g • fat 28g • sat. fat 12g
• chol. 94mg • sod. 1562mg • calc. 410mg • fiber 4g
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