Presto 1264 Herbed Chicken, Bayou Bounty Chicken, Turkey Breast, Chicken and Dressing, servings

HERBED CHICKEN

1	tablespoon vegetable oil	1	teaspoon oregano
1	cup chopped onion	1	teaspoon basil
1	tablespoon chopped garlic		• • • • • • •
3	pounds chicken thighs,	1	can (4 ounces) sliced black
	skinned		olives
1	cup chicken broth	2	tablespoons cold water
1	tablespoon chopped parsley	2	tablespoons flour
½	cup chopped celery leaves		Salt and pepper to taste

Pour oil into cooker. Turn heat selector to medium and sauté onion and garlic; remove. Brown chicken. Add onion, garlic, broth, parsley, celery leaves, oregano, and basil. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Cool cooker at once. Remove chicken to a warm dish. Add olives to liquid and heat. Mix water with flour. Stir into hot broth. Heat until sauce thickens, stirring constantly. Pour sauce over chicken.

Nutrition Information Per Serving	6 servings
250 Calories, 8 g Fat, 115 mg Cholesterol

Bayou Bounty Chicken

1½	pounds chicken pieces	2	cloves garlic, minced
1	can (15 ounces) whole	½	tablespoon extra-spicy
	tomatoes, undrained, cut up		seasoning blend
¾ cup chopped onion			• • • • • • •
⅓ cup chopped green pepper			Hot cooked rice (see page 31)
⅓	cup chopped celery

Add all ingredients except rice to pressure cooker. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Serve chicken and sauce over rice.

Nutrition Information Per Serving	3 servings
394 Calories, 14 g Fat, 90 mg Cholesterol

TURKEY BREAST*

*Note: Use this recipe only in A 6-quart or 8-quart pressure cooker

1	tablespoon vegetable oil	½	cup chopped celery
3-4	pound turkey breast	½	teaspoon poultry seasoning
1½	cups water		Salt and pepper to taste
1	onion, chopped

Pour oil into cooker. Turn heat selector to medium and brown turkey on all sides. Add remaining ingredients. Close cover securely. Place pressure regulator on vent pipe and cook 35 minutes

with pressure regulator rocking slowly. Let pressure drop of its own accord. Thicken gravy, if desired.

Nutrition Information Per Serving	6 to 8 servings
197 Calories, 8 g Fat, 76 mg Cholesterol

Chicken and Dressing

2½	cups cooked chicken, cut into	¼	cup chopped celery
	bite size pieces	¼	cup chopped onion
1	can (10 ½ ounces) cream of	2	chicken bouillon cubes
	chicken soup	2	cups hot water
1½ cups seasoned bread crumbs		1½	cups water

Place chicken in greased metal bowl which will fit loosely in the cooker. Cover chicken with chicken soup. Combine stuffing, celery, onion; moisten with bouillon cubes dissolved in water. Spread over chicken soup. Cover bowl firmly with aluminum foil. Pour 11⁄2 cups water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Let pressure drop of its own

accord.

Nutrition Information Per Serving6 servings 317 Calories, 13 g Fat, 109 mg Cholesterol

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