Viking VCSO210SS Convection Cookbook - Page 24

Caribbean Chicken Breasts Excellent Source of Protein Mix the sunny marinade in the morning or the night before and let the chicken breasts soak up the Island-style flavors. Come supper time, your Viking Combi Steam/Convect™ Oven does the work. Do remember to cook the marinade until it comes to a full boil before serving it as a sauce over the broiled chicken. Makes 4 servings 2⁄3 cup pineapple juice 1⁄3 cup frozen orange juice concentrate 1⁄3 cup soy sauce 2 tablespoons honey 1 tablespoon minced garlic 1 teaspoon dried thyme leaves, crushed 1 teaspoon rum flavoring 4 (6-ounce) boneless, skinless chicken breast halves In medium bowl, combine all ingredients except chicken. Pour 2⁄3 cup of marinade into large resealable plastic bag. Add chicken to bag. Seal. Turn to coat chicken. Refrigerate 4 hours or overnight. Refrigerate remaining marinade. Touch Steam Convection and then program the oven for AUTO, POULTRY, CHICKEN BREASTS - BONELESS and 1.5 pounds. Touch START to begin preheating. Spray high rack with nonstick cooking spray. Place rack in baking tray. Pour ½ cup hot water into baking tray. Place all on the upper level in the preheated oven. Touch START. At end, remove all. Wipe moisture from oven. Then, in small microwave-safe bowl, microwave reserved marinaded. Touch Microwave and then program the oven for MANUAL, 2 to 3 minutes. Marinade should boil. Finally, drizzle over broiled chicken. Note: Cooking time is 25 minutes and 40 seconds. Nutritional analysis per serving: Calories: 260 Cholesterol: 95 mg Fat: 4 g Sodium: 660 mg Carbohydrate: 19 g Protein: 36 g Honey Dijon Chicken Excellent Source of Protein A couple of hours in a marinade made from a few on-hand ingredients and plain boneless chicken breasts become an entrée for entertaining. Broiling in your Viking Combi Steam/Convect™ Oven means there's no fuss about coals or outside grills. Makes 4 servings 1⁄2 cup honey 3 tablespoons dijon mustard 2 tablespoons lemon juice 1 tablespoon butter or margarine, melted 1⁄4 teaspoon salt 1⁄4 teaspoon white pepper 4 (6-ounce) boneless, skinless chicken breast halves 2 tablespoon water 1 tablespoon cornstarch 1 tablespoon chopped fresh parsley In resealable plastic bag, mix first six ingredients. Add chicken. Seal bag. Turn to coat chicken. Refrigerate at least 2 hours. Drain, saving remaining marinade. Touch Steam Convection and then program the oven for AUTO, POULTRY, CHICKEN BREASTS - BONELESS and 1.5 pounds. Press START to begin preheating. Spray high rack with nonstick cooking spray. Place rack in baking tray. Pour ½ cup hot water into baking tray. Place all on the upper level in the preheated oven. Touch START. At end, remove all. Wipe moisture from oven. In small bowl, mix water and cornstarch. Stir in remaining marinade. Touch Microwave and then program the oven for MANUAL, 2 to 3 minutes. Marinade should boil. Stir until thickened. Pour over broiled chicken and sprinkle with parsley. Note: Cooking time is 25 minutes and 40 seconds. Nutritional analysis per serving: Calories: 350 Cholesterol: 100 mg Fat: 7 g Sodium: 340 mg Carbohydrate: 37 g Protein: 35 g 12