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Recipes
Brie and Artichoke Bruschetta
6
1 tablespoon chopped garlic
Honey Mustard Chicken with Spicy Pecan Cornflake Crust
This savory dish is low fat and your kids will love it.
round country loaf
6 tablespoons
2 (6
1 (2 oz.) piece prosciutto or ham
1 small red onion, chopped
2 tablespoons balsamic vinegar
6 oz. brie
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh basil 1/4 cup parmesan shavings
1 cup Dijon mustard 1/2 cup 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
Set Oster® Toaster Oven to broil and
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 breasts 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
over the toast. Top with Parmesan and serve immediately.
1 small turkey breast
2 stalks celery, cut into ¼ inch dice
Chili powder
1 small onion, cut into ¼ inch dice
Cinnamon Toast
1 tablespoon brown sugar
2 teaspoons margarine, at room temperature
1/4 teaspoon ground cinnamon
2 slices whole wheat or multigrain bread
2 cloves garlic, peeled
1 lemon, halved
1 or 2 sprigs each of fresh rosemary and fresh thyme
Kosher salt and pepper
3 small carrots cut into ¼ inch dice
1 1/2 cups chicken broth
Preheat Oster® Toaster Oven to 450°F. Sprinkle vegetables in bottom of an
Combine the sugar, margarine and cinnamon in a small bowl with a fork until well blended. Spread each bread slice with equal portions of the mixture.
In an Oster® Toaster Oven, toast until the sugar is melted and the bread is browned to your preference.
Prep: 10 minutes. Total time: 30 minutes.
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.