Oster CKSTGR4768 Instruction Manual page 17

LEMON-HONEY CHICKEN BREASTS
3 Tbsp. fresh lemon juice
1 Tbsp. honey
1 Tbsp. vegetable oil
PREPARATION:
In a bowl, combine lemon juice, honey, oil, soy sauce and ginger. Coat chicken breasts with
mixture and let stand for 10 minutes.
Remove the chicken from the marinade, reserving the marinade.
Grill the chicken turning once and brushing with the reserved marinade until cooked
through.
Yield: 4 servings
GRILLED CHICKEN CAESAR SALAD
3 garlic cloves
3 Tbsp. olive oil
1 tsp. grated lemon zest
½ tsp. salt
½ tsp. black pepper
12 slices French bread
PREPARATION:
Mince 1 of the garlic cloves. In a bowl, mix together the minced garlic, 1 Tbsp. of the olive
oil, lemon zest, ¼ tsp. of the salt and ¼ tsp. of the pepper. Lightly brush 1 side of each
bread slice with the oil mixture. Put the chicken on a plate and rub the remaining oil mixture
over both sides. Set aside.
In an Oster Food Processor, combine the lemon juice, anchovies, mayonnaise and the
®
remaining oil, salt and pepper. With the unit running, drop the remaining garlic cloves
through the feed tube and process until puréed. Scrape the dressing into a large salad
bowl. Grill the chicken, turning once or until cooked through. Transfer to a clean plate. Grill
the bread until toasted.
Mix the chicken juices that have collected on the plate into the dressing. Cut the chicken on
an angle into thin strips. Add the Romaine and Parmesan to the dressing and toss to coat.
Add the toast and chicken, toss again and serve.
Yield: 4 servings
1 tsp. soy sauce
¼ tsp. ground ginger
4 skinless, boneless chicken breast halves
340 g (¾ lb.) skinless, boneless chicken
breast halves
3 Tbsp. fresh lemon juice
6 to 8 anchovy fillets
2 Tbsp. mayonnaise
8 cups Romaine lettuce, torn into bite-size pieces
¼ cup grated Parmesan cheese
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