cookbook

RECIPES • EGGS, POULTRY, AND MEAT 20
RECIPES
6. Place the pan in the oven and press “Start.” Bake under “Chicken
Rollatini” for 8 minutes.
Yield: 4 servings
Lemon-Rosemary Roasted Chicken
PREP TIME: Approximately 5 to 15 minutes
COOK TIME: TurboChef : 21 minutes
Conventional : 1 to 1-1/2 hours
Roast chicken is a favorite comfort food. The lemon-rosemary
seasoning gives the chicken a little kick.
1. To make the marinade combine olive oil, lemon juice, zest,
garlic, shallots, and rosemary in a mixing bowl large enough to
hold the chicken or in a Ziploc bag. Empty and rinse the
chicken’s cavity. Place chicken in the marinade and let set at
least 10 minutes and up to one hour.
2. Select “Cookbooks” on the touchscreen. Select “Eggs, Poultry &
Meats” followed by “Lemon-Rosemary Roasted Chicken.” Press
“Preheat” to begin the preheat cycle.
3. Remove chicken from the marinade and place in a small
roasting pan. Grind a small amount of pepper onto the chicken
and sprinkle with a pinch of kosher salt.
4. Place pan in the oven and press “Start.” Bake for 21 minutes. The
chicken is done when thermometer reads at least 165ºF in the
thigh and juices run clear. If necessary, use the “Cook More”
function at the end of the cook cycle to add a few more
minutes to the cook time.
Yield: 6 servings
Time Saver Tip : If you are in a hurry and don’t have time to wait,
or you just want a di erent  avor, try a seasoning rub. Made ahead
of time, this rub will last up to a week in the refrigerator. To
make the rub, combine all ingredients listed below.
Helpful Hint : Use this same marinade or seasoning rub on
chicken portions. To cook chicken portions—bone-in, skin-on or
boneless, skinless—Select “Cook Mode” then “Roast” then “Chicken
& Fowl” then “Chicken”. Select either “Bone-In Portions” or
“Boneless” and the number of portions you are cooking. If you
select “Cut Whole” under “Bone-In Portions”, you will either select
“Breaded” or “Unbreaded”.
Châteaubriand Dinner
PREP TIME: Approximately 15 minutes
COOK TIME: TurboChef : 20 minutes
Conventional : 1 hour
Châteaubriand is the center of the tenderloin 5 or 6 inches long.
It’s a tender and delicious cut that is showcased beautifully in this
recipe.
1. Select “Cookbooks” on the touchscreen
. Select “Eggs, Poultry &
Meats” followed by “Châteaubriand Dinner.” Press “Preheat” to
begin the preheat cycle.
2. Rub 1 tablespoon olive oil over the top of the beef. Sprinkle
with 1 teaspoon kosher salt, 1 teaspoon black pepper, and the
minced garlic. Place in a 10 x 14 x 2-inch ceramic dish.
3. Peel and cut carrots diagonally into 1-inch thick pieces. Cut
potatoes into 1-inch thick pieces, and peel the pearl onions.
1. Bread both sides of the
chicken with the crumb/
Parmesan mixture.
2. Place ham, basil, tomato,
and cheese in center of
chicken.
3. Roll the chicken around
the  lling.
1/2 cup olive oil
2 tablespoons fresh lemon
juice (about 1/2 lemon)
2 teaspoons grated lemon zest
2 cloves garlic, minced
3 tablespoons minced shallots
3 teaspoons chopped fresh
rosemary
1 4-1/2 to 5-pound whole
chicken
kosher salt
freshly ground black pepper
INGREDIENTS
2 tablespoons olive oil
1 tablespoon paprika
1 tablespoon ground
coriander seed
1/2 teaspoon dried thyme
2 teaspoons kosher salt
1 teaspoon freshly ground
black pepper
2 cloves garlic, minced
1 tablespoon fresh lemon juice
RUB INGREDIENTS
5 tablespoons olive oil
1 beef tenderloin, 2-3 pounds,
center cut
2 teaspoons kosher salt
2 teaspoons cracked black
pepper
2 teaspoons minced garlic
1 pound carrots
1 pound small red potatoes
1/2 pound pearl onions
INGREDIENTS