Chicken - Amana RMC810 Series Owner's Manual & Cooking Manual

GRANOLA
2 cups quick oats, uncooked
½ cup almonds, coarsely chopped
¼ cup roasted sunflower seeds
¼ cup toasted wheat germ
¼ cup shredded, sweetened coconut
½ cup chopped dates
½ cup raisins
1 / cup honey
3
1 teaspoon vanilla extract
Combine oats, almonds, sunflower seeds, wheat germ,
and coconut in an 8x8x2-inch glass baking dish.
Preheat CONVECTION to 425°F. Cook at
CONVECTION (450°F) for 10 to 12 minutes; stir every
2 minutes. Add dates, raisins, honey, and vanilla; stir
to coat. Reduce CONVECTION to 400°F. Cook at
CONVECTION (400°F) for 8 to 10 minutes; stir every 2
minutes. Allow to cool completely; stir occasionally.
Store in an air-tight container. 8 servings.
STUFFED MUSHROOM CAPS
8 ounces fresh medium mushrooms (about 15
mushrooms)
2 tablespoons butter or margarine
2 tablespoons sliced green onion
1 tablespoon brandy
¼ cup herb and garlic cheese spread
2 tablespoons dry bread crumbs
2 tablespoons finely chopped pecans
1 tablespoon chopped fresh parsley
Clean mushrooms by wiping with damp paper towels.
Remove stems; set caps aside. Finely chop stems. Put
butter and green onion into a 1-quart glass measuring
cup. Cook uncovered at POWER HI for 1 to 1½
minutes or until butter is melted. Add chopped
mushrooms and brandy; mix well. Cook uncovered at
POWER HI for 3 minutes; stir once. Add cheese
spread, bread crumbs, pecans, and parsley; mix well.
Spoon stuffing mixture into mushroom caps. Place
mushroom caps on paper towel-lined microwavable
plate. Cook uncovered at POWER HI for 3 to 4 minutes
or until mushrooms are tender. About 15 appetizers.
CONFETTI MACARONI AND CHEESE
White Sauce (see recipe)
1 cup elbow macaroni (about 4 ounces), cooked,
drained
1 cup boiled or baked ham, cut into ½-inch cubes
1 cup shredded Cheddar cheese
½ cup frozen peas
¼ cup grated Parmesan cheese
1 tablespoon Dijon-style mustard
Prepare White Sauce as directed in recipe. Combine
white sauce, macaroni, ham, Cheddar cheese, peas,
Parmesan cheese, and mustard in a 2-quart
microwavable casserole; mix thoroughly. Cook
uncovered at POWER HI for 4 to 5 minutes or until hot;
stir once. Let stand 1 minute. 4 servings.

Chicken

CHICKEN CORDON BLEU
4 pieces skinless, boneless chicken breasts (about 4
ounces each)
2 ounces Swiss cheese, cut into thin strips
2 ounces baked ham, cut into thin strips
1 egg, lightly beaten
½ cup bread crumbs
Cut a lengthwise slit in center of thickest part of each
chicken breast to form a pocket. Fill each pocket with ¼
of the cheese and ham strips, secure with a wooden
pick. Dip each filled breast into egg then roll in crumbs;
coat evenly. Place breasts in a baking dish. Place on
convection rack on turntable. Cook at COMBI HIGH for
12 to 15 minutes or until chicken is thoroughly cooked.
Remove wooden picks before serving.
4 servings.
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