Cuisinart TOA-65 User Manual - Page 24

Chicken Nuggets Kids of all ages will love this homemade version of the frozen standby. Classic Roast Chicken Simple spices go a long way in this roast chicken recipe. Makes about 4 servings ¾ cup unbleached, all-purpose flour 2 large eggs, lightly beaten 1½ cups panko breadcrumbs ¾ teaspoon kosher salt, divided ¾ teaspoon freshly ground black pepper, divided 1 pound thinly sliced chicken breast or boneless thighs, pounded even and cut into 1½-inch pieces Olive oil, for spraying Nonstick cooking spray 1. Put the flour, eggs and panko into individual containers large enough for dipping the chicken. Add a pinch each of the salt and pepper to the panko; stir to combine. 2. Sprinkle the chicken evenly on both sides with the remaining salt and pepper. Dredge each chicken piece in the flour and shake off the excess before dipping into egg, and then finally coating evenly with the panko breadcrumbs. Spray both sides liberally with olive oil. 3. Place the AirFryer Basket onto the Baking/Drip Pan. Generously coat the basket with nonstick cooking spray. Put the prepared nuggets into the basket and put into rack Position 2. 4. Select AirFry - Nuggets (not frozen) with temperature set to 400°F for 15 minutes, flipping halfway through, cooking until chicken is evenly browned on both sides. 5. Serve immediately. Nutritional information per serving (based on 4 servings): Calories 191 (22% from fat) • carb. 32g • pro. 20g • fat 5g • sat. fat 1g chol. 0mg • sod. 434mg • calc. 1mg • fiber 1g Makes 4 to 6 servings 1 4-pound chicken 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 lemon, halved 1 teaspoon extra virgin olive oil 2 teaspoons herbes de Provence or other dried herbs like rosemary and thyme 3 garlic cloves, smashed 1. Pat the chicken dry and put onto the Baking/Drip Pan. Sprinkle with salt, pepper and the juice of half the lemon. Put the other lemon half into the chicken's cavity. Drizzle chicken with olive oil. Rub with herbs and garlic cloves. Put the garlic cloves into the chicken's cavity with the lemon. Truss if desired. 2. Put the Baking/Drip Pan with the chicken into rack Position 1. Select Roast - with temperature set to 375°F for 60 minutes. Begin checking at 50 minutes. Chicken is ready when the internal temperature of the thigh reaches 165°F to 170°F. 3. Allow chicken to rest for 10 minutes; carve and serve. Nutritional information per serving (based on 6 servings): Calories 707 (56% from fat) • carb. 4g • pro. 73g • fat 43g • sat. fat 12g chol. 230mg • sod. 578mg • calc. 61mg • fiber 1g Harissa and Preserved Lemon-Glazed Salmon North African flavors uniquely shine in this glaze, which is sure to kick up your salmon routine. Makes 4 servings 1 large, center-cut salmon fillet, about 1½ pounds 2 teaspoons olive oil 24