Oster countertop oven, tssttvcg02 Roasted Turkey Breast with Aromatic Vegetables, Recipes

Recipes

Honey Mustard Chicken with Spicy Pecan Cornflake Crust

1 cup Dijon mustard

½cup 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

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 chicken 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

1 small turkey breast

2 stalks celery, cut into ¼ inch dice

2 cloves garlic, peeled

1 lemon, halved

1 or 2 sprigs each of fresh rosemary and fresh thyme

Chili powder

1 small onion, cut into ¼ inch dice Kosher salt and pepper

3 small carrots cut into ¼ inch dice

1 ½ cups chicken broth

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

English-12