Teriyaki Glazed Chicken Breasts

Make the teriyaki marinade ahead and have it on hand.

Serve with rice and steamed fresh vegetables.

Makes 2 servings

1/3 cup (75 ml) soy sauce (may use low sodium)

3 tablespoons (45 ml) rice wine vinegar

2 tablespoons (25 ml) rice wine or dry sherry

1tablespoon (15 ml) finely chopped fresh ginger root

2tablespoons (25 ml) brown sugar

2boneless, skinless chicken breast halves (about 6 – 8 ounces [175 - 250g] each)

In a 1-quart (1 L) Cuisinart® saucepan, combine the soy, rice wine vinegar, rice wine, ginger, and brown sugar. Bring to a boil, then reduce the heat and sim- mer for 15 minutes. Strain, discard the solids, and let cool.

Rinse the chicken and pat dry. Place the chicken between two sheets of plastic wrap and pound to an even thickness of 1/2 inch (1.25 cm) with a flat mallet. Put the chicken breasts in a resealable plastic bag and pour half the teriyaki marinade over them. Press the air out and let marinate for 15 minutes at room temperature. Reserve and refrigerate the remaining marinade in a glass storage jar; it will keep refrigerated for up to 2 weeks.

Place the rack in position “C”; preheat the Cuisinart® Classic Toaster Oven Broiler on broil setting, keeping door ajar. Place the drip tray in the broiling pan so that the flattened chicken breast halves will be about 1-inch (2.5 cm) from the upper element. Add 1/4 cup (50 ml) of water to the broiling pan and arrange the chicken “skin” side down on the drip tray. Broil with the door ajar, about 6 – 8 minutes. Turn chicken and continue cooking until juices run clear, about 6 – 8 minutes longer. (Internal temperature of chicken should be 170° F [77° C].) Turn off broiler. Serve.

Nutritional information per serving:

Calories 190 (8% from fat) • carbo. 7g • prot. 32g • fat 2g

sat. fat 0g • chol. 75mg • sod. 1238mg • fiber 0g

Herb and Lemon Roast Chicken

Roast a succulent chicken without turning on the large oven.

Makes 4 servings

1small broiler/fryer chicken, about 3-1/2 to 4 pounds (1.6 - 1.8 kg) 3/4 teaspoon (3 ml) kosher salt

1/2 teaspoon (2 ml) freshly ground black pepper

14-inch (10 cm) sprig fresh herb (rosemary, thyme, oregano, marjoram, etc.)

1clove garlic, peeled and cut in half

1small onion (about 2 ounces [56 g]), peeled and quartered

4strips lemon zest (1/2 x 3 inches [1.25 x 7.5 cm] each)

1tablespoon (15 ml) extra virgin olive oil

1tablespoon (15 ml) freshly squeezed lemon juice

Place the rack in the Cuisinart® Classic Toaster Oven Broiler in position “A”; preheat the oven to 400° F (204° C) on the bake setting.

Remove giblets and neck from cavity of chicken; reserve for another use or discard. Rinse chicken with cold water and pat dry. Place the drip tray in the broiling pan in the lower position; add 1/4 cup (50 ml) water to the pan and lightly spray the drip tray with cooking spray. Tuck the wings under and place the chicken on the prepared pan. Wash counter and hands with soap and hot water before continuing.

Combine the salt and pepper. Rub half the mixture into the cavity of the chicken; then place the herb sprig, garlic halves, onion quarters and lemon zest in the cavity of the chicken. Loosely tie the legs together. Rub the chicken with the olive oil and remaining salt and pepper. Drizzle with the lemon juice. Place the chicken in the oven and roast at 400° F (204° C) for 20 minutes, then lower the temperature to 375° F (191° C)and continue to roast for 50 – 60 minutes longer. (Internal temperature of the chicken should be 170° F (77° C) when tested in the breast, and 180° F (82° C) for dark meat. Juices should run clear.) Turn off oven and remove the chicken to a platter. Let stand 10 – 15 minutes before carving (may cover loosely with foil if desired, but skin will lose its crispness).

Nutritional information per serving:

Cuisinart TOB-30 Series manual Teriyaki Glazed Chicken Breasts, Herb and Lemon Roast Chicken

Models: TOB-30 Series