Salton GR82 owner manual Italian Rotisserie Chicken Breasts, Deli Rotisserie Chicken

With Without

skin skin

Calories: 549 278

Total fat: 32 g 7 g

Saturated fat: 9 g 2 g

% calories fat: 54 23

Carbohydrates: 3 g 3 g

Protein: 58 g 49 g Cholesterol: 155 mg 155 mg

Sodium: 768 mg 768 mg

NUTRITIONAL ANALYSIS

* Italian Rotisserie Chicken Breasts

The marinade in this recipe adds a sophisticated taste to the mild chicken flavor.

4 boneless, skinless chicken breast halves 1/2 cup fat-free Italian salad dressing 1/4 cup fat-free chicken broth

1 Tablespoon olive oil

1 Tablespoon lemon juice

1 teaspoon grated lemon peel

1/2 teaspoon dried Italian seasoning

2 Tablespoons chopped green onion 1/4 teaspoon black pepper

NUTRITIONAL ANALYSIS

Calories: 207

Total fat: 6 g Saturated fat: 1 g

%calories fat: 29 Carbohydrates: 8 g

Protein: 27 g Cholesterol: 73 mg

Sodium: 441 mg

Place the chicken breasts in a shallow glass pan. Combine the dress- ing, broth, oil, juice, lemon peel, seasoning, onions and pepper in a small bowl. Pour over the chicken breasts and seal the dish tightly with plastic wrap. Marinate in the refrigerator for 4-12 hours, turning occa- sionally. Place the chicken in the Adjustable Flat Basket. Load onto Rotisserie Bar Assembly and insert into Rotisserie. Set the Timer for

30-35 minutes and cook until the chicken is 170ºF on the meat ther- mometer. The chicken is done when the juices run clear and there is no pink color visible. Discard any remaining marinade. Serves 4.

* Deli Rotisserie Chicken

This recipe is straight from the grocery deli, where that wonderful aroma of rotisserie chicken always makes shoppers immediately hun- gry.

1 3-4 pound whole roasting chicken

1 teaspoon salt

2 teaspoons paprika

1 teaspoon chili powder

1 teaspoon garlic powder

2 teaspoons black pepper

1 teaspoon onion powder

1 teaspoon dried thyme

Remove the giblets from the chicken and discard. Wash the cavity well and dry with paper towels. Tie the chicken wings and legs with cook- ing string. Combine all the spices in a small bowl and mix well. Rub thoroughly into the skin of the chicken, pressing gently. Cover the chicken and refrigerate overnight. Prepare the chicken for the Rotisserie and load onto Rotisserie Bar Assembly. Insert into Rotisserie. Set the Timer for 1-1 1/2 hours. The chicken is fully cooked when the juices run clear and the meat is white, with no pink remain- ing. If the chicken is not fully cooked, reset the Timer for an additional 10 minutes and test again. If desired, use a meat thermometer to test the internal temperature (175-180ºF). Serves 4.

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