Haier RTC1700SS user manual English, South Of The Border Oven, Turkey, Vegetable, Fried Chicken

RTC1700SS Manual 10/2/03 4:06 PM Page 30

English

SOUTH OF THE BORDER OVEN	TURKEY, VEGETABLE,
FRIED CHICKEN	AND STUFFING BAKE

3 whole boneless, skinless chicken breasts, cut in half

1/3 cup barbecue sauce

1/4 cup fat-free honey mustard salad dressing

1 tablespoon Worcestershire sauce

2 cups corn flakes, crushed*

1 envelope (1.4 ounces) taco seasoning mix

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Cut the chicken into 6 pieces and flatten slightly. Combine the barbecue sauce, dressing, and Worcestershire sauce in a pie plate. Pour the crumbs onto a flat plate. Dip the chicken into the liquid and the crumb mixture, coating both sides of the chicken. Place the chicken on the BROILING/ROASTING RACK in the DRIP/BAKING PAN. Place the pan on the OVEN RACK in the middle position facing up. Set the oven to 425˚F. Bake for 20 minutes or until the chicken is nicely browned.

Makes 6 pieces

*For crushed corn flakes, place in a sealable plastic bag and use a rolling pin to crush.

1 pound cooked* turkey (or chicken), about 4 cups

1 package (16 ounces) frozen mixed vegetables, thawed

1 can (10.75 ounces) cream of mushroom soup

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 tablespoon Worcestershire sauce

4 ounces grated cheddar cheese

2 1/2 cups dry bread stuffing mix

1 tablespoon melted margarine

1 cup water

1 cup turkey or chicken gravy

Combine the first seven ingredients in a 13" x 9" x 2" baking dish. In a small bowl combine the stuffing mix, butter and water. Top the turkey vegetable mixture with the stuffing and pour the gravy all over all. Place the casserole on the OVEN RACK in the lowest position with rack facing up. Set the oven to 350˚F. Bake for 35-40minutes or until the stuffing is browned and the casserole is heated through.

Makes 8-12 servings

*Raw chicken can be substituted for cooked chicken. Bake for an additional 10 minutes.

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