Toastmaster TLWTOB6CAN manual Broiled Shrimp Skewers, Herb Crusted Chicken Breasts

BROILED SHRIMP SKEWERS

24large shrimp, peeled and de-veined

4tablespoons olive oil

3tablespoons chopped fresh parsley

3medium garlic cloves, minced

salt and freshly ground black pepper

lemon wedges to serve

Rinse the shrimp in cold water and pat dry with paper towels. In a bowl, combine the olive oil, parsley, garlic, salt and pepper to season. Toss the shrimp in the mixture to coat thoroughly. Cover and marinate for 1 hour in the refrigerator. Thread 6 of the shrimps onto each of the four wood or metal skewers, through the shrimp tails front to back, so that the tails are curled and firmly held in place. Place the skewers on the Bake/Broil Pan assembly. Broil in Shelf Position # 2 for 3-10 minutes on each side or until the shrimp become pink. Serve with lemon wedges.

Yield 4 Servings

HERB CRUSTED CHICKEN BREASTS

4chicken breast halves, boneless-skinless

3tablespoons butter, melted

1cup fresh bread crumbs

1/4 cup freshly grated Parmesan cheese

2tablespoons chopped fresh parsley

2medium garlic cloves, minced 1/4 teaspoon Italian seasoning

salt and fresh ground pepper

Grease a 7x11-inch baking pan. Brush both sides of the chicken breasts with melted butter. Season with salt and freshly ground black pepper. In a small mixing bowl, combine the bread crumbs, Parmesan cheese, parsley, garlic and Italian seasoning until well blended. Coat each chicken breast thoroughly in the bread crumb mixture. Arrange in baking pan. Bake on Poultry in Shelf Position # 4 for 35-45 minutes or until the juices run clear, and the crust is a light golden brown.

Yield 4 Servings

21.