California chicken, Chicken parmigiana, Stuffed cornish hens with orange sauce – Panasonic THE GENIUS NN-R687 User Manual
Page 28: Chicken teriyaki, Poultry
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Poultry
CALIFORNIA CHICKEN
2 chicken breasts, split (VA to 2 ib.)
2 teaspoons lemon Juice
1 teaspoon dried onion flakes
Basil
Pepper
Vs cup (3V> oz.) shredded Cheddar cheese, divided
Vs small avocado, thinly sliced
4 thin slices tomato
Yield:
4 Servings
Arrange chicken in
8
-inch square dish with meatier portions
toward edge of dish. Sprinkie with lemon juice, onion flakes,
basil and pepper.
TO COOK BY SENSOR COOKING:
Cover completely with
plastic wrap. Cook on
CHICKEN PIECES.
TO COOK BY TIME:
Cover completely with wax paper.
Cook at
HIGH
12 to 15 minutes, or until chicken is tender.
TO COMPLETE:
Top chicken with Va cup cheese, avocado,
tomato and remaining cheese. Cover with wax paper.
Cook at
HIGH
2 minutes. Let stand, covered, 5 minutes
before serving.
CHICKEN PARMIGIANA
1
egg
*/4
cup water
2 boneless chicken breasts, halved
1 cup seasoned dry bread crumbs
Va cup grated Parmesan cheese
U*
teaspoon paprika
2 tablespoons oil
1 can (8 oz.) tomato sauce or 1 cup spaghetti sauce
Oregano
1 cup (4 oz.) shredded mozzarella cheese
Yield:
4 Servings
Beat egg with water. Dip chicken in bread crumbs mixed
with Parmesan cheese and paprika, then in egg and again
in bread crumb mixture. Coat bottom of
8
-inch square dish
with 1 tablespoon oil. Place chicken in dish; sprinkle with
remaining oil. Cook at HIGH 3 to 4 minutes; turn chicken.
Cook at HIGH 3 to 4 minutes. Top with tomato sauce,
oregano and cheese.
Cover with wax paper. Cook at HIGH 12 to 14 minutes, or
until sauce is hot. Sprinkle with mozzarella cheese and let
stand, covered, 5 minutes, or until cheese is melted.
STUFFED CORNISH HENS
WITH ORANGE SAUCE
2
V
2
cups hot water
1 can
(6
oz.) frozen orange Juice concentrate, defrosted
and divided
1
package
(6
oz.) long grain and wild rice mix
4 slices bacon, cooked and crumbled
4 Cornish hens (1 Ib. ea.)
V
4
cup honey
V
4
to V
2
teaspoon browning sauce
Yield:
4 Servings
In 2-quart casserole, combine water,
'U
cup orange juice
concentrate and rice. Cover with lid. Cook at
HIGH
8
minutes and at
MEDIUM-HIGH
20 minutes, or until rice is
tender; stir in bacon. Stuff hens with rice mixture; tie legs
together with cotton string. Place hens in a 2'A-quart
shallow oval casserole dish. Cover with wax paper. Cook
at
HIGH
20 to 25 minutes, or until hens are tender.
Meanwhile, combine remaining orange juice concentrate,
honey and browning sauce; brush hens every
10
minutes.
Let stand, covered, 10 minutes before serving. Cornish
hens may be cut in half before serving, if desired.
CHICKEN TERIYAKI
2
pounds chicken pieces
1 can (8 oz.) chunk pineapple In pineapple Juice
1
clove garlic, finely chopped
'/4
cup soy sauce
2 tablespoons packed brown sugar
'/2
teaspoon salt
V
4
teaspoon ginger
Yield:
4 Servings
Arrange chicken skin-side down in
2
V
2
-quart shallow oval
casserole dish with meatier portions toward edge of dish. In
small bowl, combine remaining ingredients; stir well. Pour
sauce over chicken.
TO COOK BY SENSOR COOKING:
Cover completely with
plastic wrap. Cook on
CHICKEN PIECES.
After cooldng,
remove plastic wrap.
TO COOK BY TIME:
Cover dish with wax paper. Cook at
HIGH 8
minutes. Turn chicken skin-side up. Cook at
MEDIUM
12 to 13 minutes.
TO COMPLETE:
Chicken should be tender. Let stand,
covered, 5 minutes. To serve, spoon pineapple sauce over
chicken.
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