Samsung MT1044WBBB/CB owner manual Garlic and Rosemary Potatoes, Chicken and Vegetable Sauce

Cooking Instructions

Recipes

Garlic and Rosemary Potatoes

Ingredients:

1½ pounds	Red bliss potatoes (1 inch cubes))
4 cloves	Garlic, fresh, minced
1 tablespoon	Rosemary, dried
1 tablespoon	Parsley, dried
2 tablespoons	Olive oil
To taste	Salt
To taste	Pepper

Method of Preparation:

Preheat oven to 400° F.

Cut potatoes into 1 inch cubes and place in a mixing bowl. Add to the potatoes garlic, rosemary, parsley and olive oil and mix well.

Place potatoes on a greased crumb tray then on top shelf of oven. Bake for 20 minutes at 400°F, stirring occasionally during cooking. Add salt and pepper to taste.

Makes about 4 servings.

Chicken and Vegetable Sauce

Ingredients:

4 large	Chicken breasts, boneless
2 tablespoons	Olive oil
1 small	Onion, yellow, large dice
2 cloves	Garlic, fresh, minced
1 small	Red pepper, large dice
1 small	Green pepper, large dice
1 pint	Cherry tomatoes, cut in half
1 cup	Pasta sauce (jar)
1 teaspoon	Italian Seasoning, dried
To taste	Salt
To taste	Pepper

Method of Preparation:

In a 3 quart microwave safe casserole dish, add the olive oil and onion then heat on high (100% power level) for 5 minutes. Remove and set aside.

Remove excess fat from chicken then place on wire rack (make sure the thicker areas of the chicken are towards the center of the rack) then on top shelf of oven. Place the crumb tray on the bottom shelf of the oven (to catch fat drippings).

Broil for 20 minutes (internal temperature must reach 170°F and juices run clear).

While chicken is cooking, add to the onion mixture, garlic, peppers, tomatoes, pasta sauce and Italian seasonings. When chicken has finished cooking heat the vegetable mixture for 5 minutes using the speed cook #3 option.

Place chicken on platter and spoon vegetable mixture on top.

Makes about 4 servings.

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