Viking RDMOR206SS Convection Cookbook - Page 25

Honey Mustard Chicken 1/2 cup coarse ground mustard 1/4 cup Dijon-style mustard 1/4 cup honey 2 to 3 pounds boneless chicken breasts and thighs, skin removed  Makes 4 servings Combine coarse mustard, Dijon mustard and honey. Set aside. Place chicken in 9-inch oven-safe dish. Put dish on low rack and broil using Convec Broil setting number 2. When chicken is about half cooked, pour off any liquid and brush with sauce to cover chicken pieces completely. Per Serving: Calories: 368 Protein: 50 g. Carbohydrate: 19 g. Fat: 8 g. Cholesterol: 133 mg. Sodium: 950 mg. Roast Chicken 1 teaspoon ground ginger 1/2 teaspoon ground coriander Dash of pepper 5 to 6-pound roasting chicken 2 tablespoons margarine or butter 1/2 cup minced onion 1/2 cup plain yogurt 1/2 cup half-and-half 1 teaspoon turmeric 1/2 teaspoon salt  Makes 6 servings Combine ginger, coriander and pepper; rub into chicken. Tie legs of chicken; place breast side up on broiling trivet on turntable. Place margarine in a medium bowl. Microwave at HIGH(100%) until melted, 30 to 45 seconds. Blend in remaining ingredients. Reserve one-fourth cup of the mixture; set aside. Spread remaining mixture over chicken. Roast using Convec Roast setting number 1. Spread remaining one-fourth cup of mixture over chicken and roast on HIGH MIX for 10 additional minutes. Per Serving: Calories: 284 Protein: 32 g. Carbohydrate: 4 g. Fat: 15 g. Cholesterol: 100 mg. Sodium: 337 mg. 23