Oster SPR-050710, TSSTTVCAO1, 139214 Recipes, Brie and Artichoke Bruschetta, Cinnamon Toast

Recipes

Brie and Artichoke Bruschetta

6 (1/3-inch-thick) slices of

1 tablespoon chopped garlic

Honey Mustard Chicken with Spicy Pecan Cornflake Crust

This savory dish is low fat and your kids will love it.

round country loaf

6 tablespoons extra-virgin olive oil

2 (6 1/2-oz.) jars marinated artichoke hearts, drained

1 (2 oz.) piece prosciutto or ham

1 small red onion, chopped

2 tablespoons balsamic vinegar

6 oz. brie

1 tablespoon chopped fresh mint

1 tablespoon chopped fresh basil 1/4 cup parmesan shavings

1 cup Dijon mustard 1/2 cup chopped pecans 1 cup honey Nonstick pan spray

3 pounds of skinless chicken thighs and/or breasts

Olive oil for drizzling

1 teaspoon cayenne pepper

1 18-ounce box cornflake cereal, pulsed in food processor until flakes are crumbs

Set Oster® Toaster Oven to broil and pre-heat. Arrange bread in one layer on a baking pan, then brush tops with 2 tablespoons oil and season with salt and pepper. Broil until golden brown and transfer to a rack. Spread thin layer of Brie on toasted bread. Cut artichokes lengthwise into 1/4-inch-thick slices and cut prosciutto into matchsticks. Heat 1 tablespoon oil in a 10-inchheavy bottom skillet on moderately high heat. Add the onions and garlic. Stir frequently until they become transparent. Add the artichokes and prosciutto, cook the artichokes until golden (about 4 minutes) then add the balsamic vinegar. Add the basil and mint, salt and pepper to taste. Spoon the mixture

Mix the mustard and honey together in a medium shallow bowl. Thoroughly coat the chicken on both sides. Combine cayenne pepper, cornflakes and pecans in another shallow bowl. Spray baking pan with nonstick spray and place breasts in pan. Drizzle top with olive oil. Bake at 375°F for 40 minutes or until chicken reaches internal temperature of 170°F and is no longer pink in center.

Roasted Turkey Breast with Aromatic Vegetables

over the toast. Top with Parmesan and serve immediately.

1 small turkey breast

2 stalks celery, cut into ¼ inch dice

Chili powder

1 small onion, cut into ¼ inch dice

Cinnamon Toast

1 tablespoon brown sugar

2 teaspoons margarine, at room temperature

1/4 teaspoon ground cinnamon

2 slices whole wheat or multigrain bread

2 cloves garlic, peeled

1 lemon, halved

1 or 2 sprigs each of fresh rosemary and fresh thyme

Kosher salt and pepper

3 small carrots cut into ¼ inch dice

1 1/2 cups chicken broth

Preheat Oster® Toaster Oven to 450°F. Sprinkle vegetables in bottom of an

Combine the sugar, margarine and cinnamon in a small bowl with a fork until well blended. Spread each bread slice with equal portions of the mixture.

In an Oster® Toaster Oven, toast until the sugar is melted and the bread is browned to your preference.

Prep: 10 minutes. Total time: 30 minutes.

11 inch baking pan with 1 ½ - 2 inches sides and top with turkey breast. Tuck garlic and herbs under breast. Squeeze lemon on top of turkey and

season with chili powder, salt and pepper. Cook for 25 minutes. Reduce oven

temperature to 325°F and pour broth into bottom of pan, about 1 inch up the

sides of the pan. Continue cooking until turkey juices run clear and it reaches

internal temperature of 180°F.

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