Project Ideas

CHICKEN CACCIATORE Entrée
PREP TIME: 5 minutes COOK TIME: 30 minutes SERVES: 4
1 pound boneless chicken breast, cubed
2 cloves garlic, chopped
1 tablespoon shallots, minced
1 red pepper, chopped
4 ounces sliced mushrooms
1 teaspoon oregano
1. Remove all cooking racks and mesh basket from the unit. Place garlic, shallots, red pepper, mushrooms, and
oregano into the glass bowl. Optional: Press Sprayer (with olive oil) 2 times. Cook at 375°F for 5 minutes.
2. Lift the handle to stop the unit. Open it and add chicken, cook 10 minutes.
3. Stir in wine and vinegar, continue to cook for 12 minutes, or until juice of chicken is no longer pink.
4. Stir in sauce and black olives, cook 3 minutes.
5. Serve over pasta.
¼ cup black olives
½ cup white wine or chicken broth
1 teaspoon red wine vinegar
1 cup spaghetti sauce
Optional - Sprayer filled with olive oil
CHICKEN LO MEIN Entrée
PREP TIME: 20 minutes COOK TIME: 30 minutes SERVES: 4
2 boneless chicken breasts, cut into thin slices
2 tablespoons sherry
1 clove garlic, minced
2 tablespoons sesame oil
8 ounces mushrooms, sliced
1 large carrot, peeled, julienne
2 scallions, 1 inch pieces
1. In a shallow glass baking dish combine sherry, garlic and sesame oil. Add chicken strip and marinate 20 minutes.
2. Remove all cooking racks and mesh basket from the unit. Add mushrooms, carrots, scallions, and peppers.
Cook at 375°F for 5 minutes.
3. Lift the handle to stop the unit. Open it and add chicken and 1 teaspoon grated ginger; cook 10 minutes or until
chicken is cooked through.
4. In a small bowl stir together water and corn starch until smooth. Add to chicken stirring well to blend in.
Add chicken broth. Cook 3 minutes.
5. Stir in cooked spaghetti, snow peas, soy sauce and sesame oil. Stir to blend.
1 pepper, sliced
1 teaspoon fresh ginger
¼ cup chicken broth
8 ounces thin spaghetti, break in half, cook al dente
½ cup cooked snow peas
1 tablespoon soy sauce
1 tablespoon sesame oil
CHICKEN AND ASPARAGUS STIR FRY Entrée
PREP TIME: 5 minutes COOK TIME: 30 minutes SERVES: 4
1 pound boneless chicken breast, cubed
2 cloves garlic, chopped
½ red onion, thinly sliced
5 ounces sliced mushrooms
10 asparagus spears, cut in 1 inch pieces
1. Remove all cooking racks and mesh basket from the unit. Place garlic, onions and mushrooms into the glass bowl.
Optional: Press Sprayer (with olive oil) 2 times. Cook at 375°F for 5 minutes.
2. Lift the handle to stop the unit. Open it and add chicken, cook 15 minutes.
3. Stir in asparagus, wine and lemon juice, continue to cook 10 minutes, or until juice of chicken is no longer pink.
Season with pepper.
4. In a separate small bowl stir together cornstarch and water. Stir into chicken, cook 2 minutes.
1 cup white wine
2 tablespoons lemon juice
½ teaspoon cracked black pepper
Optional - Sprayer filled with olive oil
SHRIMP AND SCALLOP WITH PASTA Entrée
PREP TIME: 5 minutes COOK TIME: 30 minutes SERVES: 4
8 ounces linguine, break in half, cooked
8 ounces shrimp, shelled, deveined, rinsed, drained
6 ounces bay scallops, rinsed, dried
½ red onion, sliced thin
½ green pepper, chopped
½ red pepper, chopped
1. Remove all cooking racks and mesh basket from the unit. Add onions, peppers, mushrooms, garlic, salt, and red pepper
flakes. Cook at 375°F for 5 minutes.
2. Lift the handle to stop the unit. Open it and add shrimp and scallops, cook 6-8 minutes.
3. In a small bowl mix smooth whipping cream with flour. Stir flour mixture into shrimp. Continue to cook 3-5 minutes
until thickens.
4. Stir in hot cooked pasta.
½ cup sliced mushrooms
1 tablespoon garlic, chopped
½ teaspoon salt
¼ teaspoon crushed red pepper flakes
¼ cup whipping cream
1 tablespoon flour
17 18