Panasonic THE GENIUS NN-R687 - Manual (Page 29)

Poultry
CHICKEN ENCHILADAS
1 large onion, chopped
V
2 cup chopped green pepper
2 cups finely chopped cooked chicken or turkey
V 2 cup chopped ripe olives
2 cans (10 oz, ea.) mild enchiiada sauce, divided
1V 2 cups (6 oz.) shredded Cheddar cheese, divided
8 corn tortiiias
Shredded iettuce, optional
'/2 cup sour cream, optional
Yieid: 4 Servings
In medium glass bowl, combine onion and green pepper.
Cover with plastic wrap. Cook at HIGH 3 minutes; stir once.
Stir in chicken, olives and Vz cup enchilada sauce. Cover
with plastic wrap. Cook at HIGH 2 minutes, or until hot. Stir
in Va cup cheese. Let stand, covered. Arrange two tortillas
side-by-side, on paper towel. Cover with another paper
towel. Repeat with remaining tortillas, stacking one layer on
top of the other. Heat at HIGH 1 minute. (This softens
tortillas and makes them easier to roll.) Spoon about Vs cup
chicken filling down center of each tortilla. Roll up tortilla
and place seam-side down in SVz-inch square dish. Pour
remaining sauce over tortillas. Cover with wax paper. Cook
at HIGH 9 to 10 minutes. Top enchiladas with remaining
cheese. Cook at HIGH 3 minutes. Let stand 3 minutes
before serving. Serve garnished with lettuce and sour
cream.
MEXICAN CHICKEN
1 can (15 oz.) tomato sauce
2 to 3 tablespoons Jalapeho peppers, finely chopped
2 tablespoons chopped onion
V 4 teaspoon chili powder
'U teaspoon cumin
V« teaspoon red pepper
2 ounces Monterey Jack cheese, shredded, optional
272 to 3 pounds chicken pieces, skinned
Yield: 4 Servings
In small bowl, combine tomato sauce, peppers, onion, chili
powder, cumin and red pepper.
Arrange chicken skin-side up in 2 '/ 2 -quart shallow oval
casserole dish, with meatier portions toward edge of dish.
Spread sauce evenly over chicken. Cover with wax paper.
Cook at HIGH 5Vz to 6 minutes. Baste chicken with sauce.
Cook, uncovered, at MEDIUM SVz to 10 minutes, or until
chicken is tender. Sprinkle with cheese. Let stand,
covered, 5 minutes before serving.
VEGETABLE-STUFFED CHICKEN
BREASTS
4 large boneless chicken breasts, skinned, split and
and pounded thin (about 2 lb.)
Salt
Pepper
1 cup frozen mixed broccoli, carrots and onions,
defrosted, finely chopped
2 tablespoons butter or margarine
V 2 cup flour
1 egg, beaten with 2 tablespoons water
1 cup seasoned dry bread crumbs
Yield; 4 Servings
Season breasts with salt and pepper. Spoon 'h cup of
vegetables onto each breast. Top with % tablespoon butter,
then fold edges over to enclose the filling. Secure with
toothpicks. Coat chicken breasts with flour, dip in egg, then
in bread crumbs.
Arrange chicken in 8 -inch square dish, cover with wax
paper. Cook at MEDIUM 10 to 12 minutes, or until chicken
is done.
CHICKEN CACCIATORE
2 V 2 to 3 pound chicken, cut into serving pieces
1 can (15 oz.) tomato sauce
1 )ar (
4 V 2 oz.) sliced mushrooms, drained
Vz cup chopped onion
1 tablespoon sugar (optional)
1 teaspoon oregano
1 teaspoon salt
1 clove garlic, finely chopped
V« teaspoon pepper
Yield: 4 Servings
In 2-quart rectangular baking dish, arrange chicken, meatier
portions toward edge of dish. In medium bowl, combine
remaining ingredients, pour over chicken.
TO COOK BY SENSOR COOKING: Cover completely with
plastic wrap. Cook on STEW. After time appears in Display
Window, rearrange chicken; re-cover. After heating, remove
plastic wrap.
TO COOK BY TIME: Cover with wax paper. Heat at HIGH
18 to 20 minutes. Rearrange chicken pieces once.
TO COMPLETE; Chicken should be tender. Let stand,
covered, 7 minutes; if desired, serve with spaghetti.
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