Cuisinart TCS-60 manual Easy, healthy, but good enough to serve when entertaining

Combine the boneless chicken breasts with the chopped garlic, kosher salt, and olive oil. Arrange in the second steamer tray. When the rice has steamed for 35 minutes, add the chicken

to the steamer. Steam for 18 – 22 minutes, until the juices

run clear when tested with a knife and the internal temperature measures 170º F when tested with an instant read thermome- ter. While the rice and chicken steam, prepare the dressing.

In a Cuisinart® blender or Cuisinart® food processor fitted with the chopping blade, process the garlic and lemon zest to chop finely. Add the thyme, mustard, vinegar and lemon juice, and process to combine, about 10 – 15 seconds. Use a spatula to scrape the blender jar or food processor work bowl. With the machine running, add the olive oil and chicken stock in a steady stream. Scrape the jar or work bowl again. Add the salt and pepper; process to combine. Remove and reserve.

When the chicken is ready, remove from the steamer and transfer to a plate. Add the broccoli florets to the second steamer tray. Steam with the rice for another 3 – 5 minutes, until bright green and crisp-tender. Turn off the steamer. Remove the broccoli and refresh immediately in iced water, then drain thoroughly. Allow the rice to remain in the steamer for an additional 10 minutes to rest.

After 10 minutes, transfer the rice to a large bowl and toss with half of the prepared dressing. Cut the chicken into bite-sized pieces. Add the chicken, broccoli, celery, green onions and tomatoes to the rice. Toss gently to combine. Add more dress- ing as needed. Garnish with a few sprigs of fresh thyme and serve. To serve the salad cold, complete as directed, but reserve the broccoli and add just before serving, to preserve its bright green color and crisp-tender texture.

*May be done with the slicing disc (2 or 3 mm) of the Cuisinart® food processor.

Nutritional analysis per serving :

Calories 330 (45% from fat) • carbo. 27g • prot. 19g • fat 17g •

sat. fat 3.g • chol. 33mg • sod. 479mg • fiber 2g

CHICKEN AND ROASTED PEPPER ROULADES

Easy, healthy, but good enough to serve when entertaining.

Makes 6 servings

Preparation: 15 – 20 minutes

6boneless, skinless chicken breast halves, trimmed, tenders removed and reserved for another use (about 4 – 5 ounces each)

1clove garlic

2teaspoons dry vermouth or white balsamic vinegar

1teaspoon extra virgin olive oil

4– 6 fresh basil leaves, washed and dried 1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3large roasted red peppers (may be from a jar), drained and halved

36flat spinach leaves, stems removed, washed well and dried

12long flexible chives, tied in pairs at the stem end, using a square knot

(Tip: have a few extra chives available in case of breakage)

For a whole meal, do only 4 chicken breast halves and add:

8new potatoes, 3-4 ounces each, quartered lengthwise

8ounces snow peas, trimmed and strings removed

8ounces carrots, peeled

Place chicken breast halves between 2 sheets of plastic wrap and use a flat pounder to pound to an even thickness of about 1/2 inch. Transfer chicken to a medium bowl. Clean work surface thoroughly and wash hands with hot water and soap.

In the Cuisinart® Mini-Prep®Processor, chop the garlic about

10 seconds. Add the vermouth, olive oil, basil leaves, salt, and pepper; process to combine and chop the basil, about 10 – 15 seconds. Add the basil mixture to the chicken and toss to coat well. Lay the chicken out on a large prep board or flat platter, “skin” side down. Wash hands with hot water and soap.

Lay 6 spinach leaves out in a line with edges overlapping. Roll a roasted pepper into a cylinder. Lay the rolled pepper on the spinach and roll so that the pepper is rolled in the spinach leaves.

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