Cuisinart TCS-60 manual To make a whole meal

Place on one end of the chicken and roll the chicken jelly roll style, so that the spinach/roasted pepper roll is rolled up in the chicken. Place seam side down and repeat. (The chicken may be prepared to this point up to 8 hours ahead; wrap in plastic wrap and refrigerate.) Just before steaming, tie a chive around the center of each bundle, with the knot on the underside.

Spray the bottom of the larger steamer tray with cooking spray or olive oil.

Arrange the chicken roulades in the large steamer tray. Fill the water reservoir and steam for 18 - 22 minutes. Turn off the steamer, unplug and let sit for 1 minute. Remove the fan arm and lid, transfer the chicken roulades to a serving plate, and serve. May be served hot or cold.

To make a whole meal:

Spray the bottom of both steamer trays with cooking spray or olive oil. Arrange the quartered potatoes in a single layer in the large tray. Arrange four chicken roulades in the second steamer tray (they should not touch each other or the sides). Steam for 18 minutes. While the potatoes and chicken steam, trim carrots to fit the large feed tube of a Cuisinart® food processor horizontally. Insert the

3 mm julienne disc and julienne the carrots. After 18 minutes, turn off steamer and let sit one minute; remove turbo convection fan and lid. Chicken should be completely cooked (170º F when tested with an instant read thermometer), and potatoes nearly done. Remove chicken to a warm platter and cover loosely with foil. If potatoes are hard, steam for 3 – 5 minutes longer before continuing. Arrange carrots and snow peas in second steamer tray. Steam for 3 – 4 minutes for crisp-tender vegetables. Turn off steamer and let sit

1 minute; remove turbo convection fan and lid. Arrange the vegeta- bles and potatoes on the platter with the chicken and serve.

Nutritional analysis per serving:

Roulades only:

Calories 176 (14% from fat) • carbo. 5g • prot. 31g • fat 3g •

sat. fat 0g • chol. 75 mg • sod. 175mg • fiber 2g

Whole meal:

Calories 314 (9% from fat) • carbo. 36g • prot. 31g • fat 3g •

sat. fat 0g • chol. 75mg • sod. 197mg • fiber 7g

TUSCAN CHICKEN

This whole meal is ready in less than an hour!

Makes 4 servings

Preparation: 15 minutes + 30 – 35 minutes steaming time

6 - 8 sprigs fresh rosemary, about 5 - 6 inches each

1clove garlic, peeled and chopped

4teaspoons extra virgin olive oil 1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

4boneless, skinless chicken breast halves, about 4 - 5 ounces each, well trimmed

12ounces new red or Yukon gold potatoes, 2 - 3 ounces each – washed, quartered, quarters cut in half

2plum tomatoes, sliced 1/4 inch thick, stem

ends discarded

2 tablespoons chopped sun-dried tomatoes

10 ounces zucchini squash (slender), halved lengthwise, cut in 3/4-inch slices

10 ounces yellow squash (slender), halved lengthwise, cut in 3/4-inch slices

6 ounces mushrooms, rinsed, dried and quartered

Fill the water reservoir and attach to steamer. Line both steamer trays with 2 or 3 sprigs fresh rosemary; reserve the remaining rosemary for garnish.

Combine the chopped garlic with the olive oil, kosher salt and pepper. Rub the chicken with one third of this mixture; set aside. May be done ahead. If preparing longer than 15 minutes ahead, wrap and refrigerate until ready to use. Clean work surface thoroughly; wash hands with hot water and soap.

Toss the potatoes with half the remaining garlic/olive oil mixture, and arrange over the rosemary sprigs in the large steamer tray. Arrange the chicken over the rosemary in the second steamer tray (do not allow the chicken to touch sides of steamer tray). Top the chicken with the sliced plum tomatoes, then sprinkle with the chopped sun-dried tomatoes. Steam the potatoes and chicken for 14 minutes.

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