Viking VMOS201SS Use and Care Manual - Page 31
Mexican Chicken, Italian Salad
![]() |
View all Viking VMOS201SS manuals
Add to My Manuals
Save this manual to your list of manuals |
Page 31 highlights
2. MEXICAN CHICKEN 1 Place in layers in a 3-quart casserole: 2 cups instant rice 1 cup prepared fajita sauce mixed with 1/2 cup chicken broth or bouillon 2 10-ounce packages frozen seasoning mix (onion, peppers, parsley and celery) 1 pound boneless chicken breast, cut into 1-inch thin strips Cover. Touch Preset Recipes, number 2 to select MEXICAN CHICKEN and then touch Start/Touch On. 2 At pause, stir together being sure that chicken strips are separated and mixed into the rice/sauce. Re-cover. Press Start/Touch On. 3 At end, stir. Serve with buttered green beans and toasted tortillas. 3. ITALIAN SALAD 1 To cook pasta: Place in 3-quart casserole: 6 cups very hot tap water Cover. Touch Preset Recipes, number 3 to select ITALIAN SALAD and then touch Start/Touch On. 2 At pause, add: 8 ounces tricolored rotini or fusilli pasta 1 teaspoon salad oil Do not cover. Touch Start/Touch On. 3 At end, drain pasta and set aside. To cook chicken: Place in 9" pie plate: 1 pound boneless chicken breast, cut into 1-inch thin strips Cover. Press Start/Touch On. 4 At pause, rearrange moving less done pieces to the outside of the pie plate. Re-cover. Press Start/Touch On. 5 Drain and set aside. To make salad: Place in large salad bowl: Cooked rotini or fusilli Cooked chicken breast 2 tomatoes, cut into eighths 1/2 cup sliced black olives 1 cup mozzarella cheese, shredded 1/4 cup red onion, chopped 3/4-1 cup oil-vinegar type dressing with pesto Toss together to coat all pieces. Serve immediately or chill to serve later. Ideal when served with warm crusty rolls. 31
![](/manual_guide/products/viking-vmos201ss-use-care-manual-4044bbc/31.png)