Cuisinart TOB-50BC - Manual (Page 13)

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In a small bowl, combine the cumin, sugar, salt, thyme, pepper and
cayenne; blend . Rub the spice mixture evenly on the meat . Place on a
non-metallic plate, cover with plastic wrap and refrigerate until 20
minutes before cooking . The spice rub may be put on the meat up to 24
hours before cooking . The longer it is on the meat, the more intense the
flavor will be .
Place the rack in position B and preheat toaster oven on broil setting,
keeping door ajar . Put ¼ cup of water in the bottom of the drip tray;
position the drip tray so that the meat will be about 1 inch from the
upper element . Lightly coat the broiling rack with cooking spray and
arrange the meat on it . Broil with the door ajar for 16 to 20 minutes; turn
the London broil halfway through cooking time, until meat is done to
desired taste* . Let stand for 10 minutes before carving to allow the
juices to set; the meat will continue to cook during this time . Test for
appropriate doneness with an instant-read thermometer . After the meat
has rested, slice across the grain in very thin slices to serve .
*Times will be dependent on temperature and thickness of meat .
Test with an instant-read thermometer .
Rare: 120°-125°F (red center)
Medium-Rare: 125°-140°F (pink center)
Medium: 145°-155°F (gray-barely pink center)
Well-Done: 160°F (gray)
Nutritional information per serving (based on 6 servings):
Calories 211 (48% from fat) • carb. 1g • pro. 25g • fat 11g • sat. fat 4g
• chol. 67mg • sod. 392mg • calc. 12mg • fiber 0g
Teriyaki Glazed Chicken Breasts
Make the teriyaki marinade ahead and have it on hand . Serve with rice
and steamed fresh vegetables .
Makes 4 servings
½
cup soy sauce (can use low sodium)
¼ cup rice wine vinegar
3 tablespoons dry sherry or mirin
1½ tablespoons finely chopped fresh ginger
3
tablespoons brown sugar
4 boneless, skinless chicken breast halves,
about 6 to 8 ounces each
In a 1-quart nonreactive saucepan, combine the soy, rice wine vinegar,
sherry, ginger, and brown sugar . Bring to a boil, then reduce the heat
and simmer for 15 minutes . Strain, discard the solids, and let cool
completely .
Rinse the chicken and pat dry . Place the chicken between two sheets of
plastic wrap and pound to an even thickness of ½ inch with a flat
mallet . Put the flattened chicken breasts in a resealable plastic bag and
pour half the teriyaki marinade over them . Press the air out and let
marinate for 15 minutes at room temperature . Reserve and refrigerate
the remaining marinade in a glass storage jar (it will keep refrigerated
for up to 2 weeks) .
Place the rack in position C and preheat toaster oven on broil setting,
keeping door ajar . Place the drip tray in the broiling pan so that the
flattened chicken breast halves will be about 1 inch from the upper
element . Add ¼ cup of water to the drip tray and arrange the chicken
“skin” side down on the broiling rack . Broil with the door ajar, about 6 to
8 minutes . Turn chicken and continue cooking until juices run clear,
about 6 to 8 minutes longer . (Internal temperature of chicken should be
170ºF .)