Project Ideas

TERIYAKI SHISH KABOBS Entrée
PREP TIME: 15 minutes COOK TIME: 10 minutes SERVES: 4
¾ pound chicken breast, boneless, skinless
8 skewers
1 red onion, cut in wedges
1 red pepper, large slices
1 fresh pineapple, chunks
8 cherry tomatoes
½ cup oil
1. Cut chicken into 1 inch cubes.
2. Arrange vegetables and chicken on skewers ending with 1 cherry tomato on each. Place in a shallow glass dish.
3. In a small glass bowl whisk together oil, soy sauce, hoisin sauce, sherry, brown sugar, ginger, and garlic. Pour this over
chicken kabobs. Marinate 10 minutes.
4. Spray lower rack with non stick cooking spray. Place kabobs on rack. Cook at 350°F for 10 minutes.
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¼ cup soy sauce
1 tablespoon hoisin sauce
2 tablespoons sherry
2 tablespoons brown sugar
1 ½ teaspoons ginger
2 cloves garlic, chopped
CHICKEN QUESEDILLA Entrée
PREP TIME: 15 minutes COOK TIME: 20 minutes SERVES: 4
4 thin boneless chicken breasts
½ cup oil
cup lime juice
½ teaspoon mustard
1 teaspoon sugar
1 teaspoon cumin
1 teaspoon pepper
½ teaspoon salt
1 clove garlic, chopped
1 tablespoon oil
1 small green pepper, sliced thin
1 small red pepper, sliced thin
½ sweet onion, sliced thin
¾ cup salsa
Jalapeno peppers, sliced
4 ounces Monterey Jack Cheese, shredded
2 tablespoons butter, melted
8 soft tortillas
1. In a shallow glass dish whisk together oil, lime juice, mustard, sugar, cumin, pepper, salt, and garlic. Add chicken breast
and marinate 10 minutes.
2. While marinating, slice peppers and onions and set aside.
3. Spray lower rack with non stick cooking spray. Place marinated chicken breast on rack. Cook at 350°F for 8 minutes.
Remove from rack. Cool and cut diagonally.
4. In a sauté pan heat oil. Add peppers and onions and cook 3 minutes. Remove from heat.
5. Spray high rack with non stick cooking spray. Brush one side of each tortilla with melted butter. Lay one tortilla butter side
down at a time on rack. Cook at 350°F for 1 minute. Top with salsa, Jalapeno peppers, chicken and cheese. Top with another
tortilla butter side up.
6. Cook at 350°F 3-4 minutes until top tortilla is golden brown. Repeat with remaining tortillas and filling.
STUFFED CHICKEN ROLLS Entrée
PREP TIME: 5 minutes COOK TIME: 25 minutes SERVES: 6
6 boneless chicken breast
¼ pound ground veal
¼ pound ground pork
1 onion, chopped fine
1 clove garlic, chopped fine
1 egg, beaten
1. Flatten each breast to ¼ inch thickness between sheets of waxed paper.
2. Cook ground veal, pork, onion and garlic over medium heat, stirring occasionally, until pork is no longer pink; drain.
3. In a large bowl add veal and pork mix. Add egg, bread crumbs, Parmesan cheese, salt, pepper, and oregano. Mix well.
4. Divide stuffing onto flattened chicken breast. Roll up each breast and secure with toothpicks.
5. Spray lower rack with non stick cooking spray and place in unit. Lay chicken rolls on rack. Drizzle melted margarine.
6. Turn temperature to 350°F. Cook for 25 -30 minutes.
½ cup bread crumbs
½ cup Parmesan cheese, grated
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon oregano
2 tablespoons margarine, melted