Viking RDMOR206SS Convection Cookbook - Page 24

Broiled Chicken 1 cup dry white wine 1 medium onion, chopped 1 tablespoon dried thyme leaves ½ teaspoon salt ½ teaspoon garlic powder ⅛ teaspoon pepper 2½ to 3-pound broiler-fryer chicken, cut up Makes 4 servings Combine all ingredients except chicken. Reserve some of the marinade to be used later. Place chicken skin side down in large dish. Pour marinade over chicken. Marinate 2 hours. Preheat oven for broiling. Remove chicken from marinade; reserve marinade. Place chicken pieces on low rack. Broil using Convec Broil setting number 2. Pour reserved marinade over chicken pieces. Per Serving: Calories: 235 Protein: 27 g. Carbohydrate: 5 g. Fat: 7 g. Cholesterol: 81 mg. Sodium: 349 mg. Sesame Oven-Fried Chicken 1 egg ½ cup milk ½ cup all-purpose flour 2 tablespoons sesame seed 1 teaspoon baking powder 2 teaspoons paprika 1 teaspoon garlic powder ½ teaspoon salt 2½ to 3½-pound broiler-fryer chicken, cut up ½ cup margarine or butter, melted Makes 5 servings Beat egg and milk in medium bowl. Combine flour, sesame seed, baking powder, paprika, garlic powder and salt in plastic or paper bag. Dip chicken pieces in egg mixture, then shake in bag to coat. Arrange chicken pieces skin side up on turntable. Pour margarine evenly over chicken. Bake 30 to 35 minutes on *HIGH MIX, 375˚F. * Necessary to change temperature on HIGH MIX. Per Serving: Calories: 399 Protein: 26 g. Carbohydrate: 12 g. Fat: 27 g. Cholesterol: 122 mg. Sodium: 578 mg. Stuffed Turkey Loaf 1 package (6 ounces) stuffing mix 1½ pounds ground turkey or ground beef 1 egg, slightly beaten 1 small onion, finely chopped ½ cup quick-cooking oats ½ cup applesauce ½ teaspoon salt ⅛ teaspoon white pepper ¼ teaspoon ground thyme ½ teaspoon poultry seasoning 1 teaspoon Worcestershire sauce Turkey gravy (1 can, jar or prepared dry mix) Makes 6 servings Prepare stuffing according to package directions for microwaving. Set aside 2 cups. Place remaining stuffing in small casserole to be reheated later. combine remaining ingredients, except for turkey gravy. In a 10-inch glass pie plate, shape ½ of the mixture into an oval. Flatten center being sure to leave one- inch sides. Place reserved 2 cups of stuffing inside the center. Cover with remaining meat mixture. Press to seal edges and form a loaf shape. Roast 30 to 35 minutes on HIGH MIX or until internal temperature in center of stuffing reaches 170˚F. Let stand, covered, 10 minutes before slicing. Slice and serve with heated gravy and reheated leftover stuffing. Per Serving: Calories: 369 Protein: 25 g. Carbohydrate: 30 g. Fat: 17 g. Cholesterol: 106 mg. Sodium: 964 mg. 22