Viking DMOS200SS manual Mexican Chicken

2. MEXICAN CHICKEN

1 Place in layers in a 3-quart casserole: 2 cups instant rice

1cup prepared fajita sauce mixed with 1/2 cup chicken broth or bouillon

210-ounce packages frozen seasoning mix (onion, peppers, parsley

and celery)

1 pound boneless chicken breast, cut into 1-inch thin strips

Cover. Touch Preset Recipes, number 2 to select MEXICAN CHICKEN and then touch Start/Touch On.

2 At pause, stir together being sure that chicken strips are separated and mixed into the rice/sauce. Re-cover. Press Start/Touch On.

3 At end, stir.

Serve with buttered green beans and toasted tortillas.

3.ITALIAN SALAD

1 To cook pasta: Place in 3-quart casserole:

6 cups very hot tap water

Cover. Touch Preset Recipes, number 3 to select ITALIAN SALAD and then touch Start/Touch On.

2 At pause, add:

8ounces tricolored rotini or fusilli pasta

1teaspoon salad oil

Do not cover. Touch Start/Touch On. 3 At end, drain pasta and set aside.

To cook chicken: Place in 9" pie plate:

1pound boneless chicken breast, cut into 1-inch thin strips Cover. Press Start/Touch On.

4 At pause, rearrange moving less done pieces to the outside of the pie plate. Re-cover. Press Start/Touch On.

5 Drain and set aside.

To make salad: Place in large salad bowl:

Cooked rotini or fusilli

Cooked chicken breast

2tomatoes, cut into eighths

1/2 cup sliced black olives

1cup mozzarella cheese, shredded

1/4 cup red onion, chopped

3/4-1cup oil-vinegar type dressing with pesto

Toss together to coat all pieces. Serve immediately or chill to serve later.

Ideal when served with warm crusty rolls.

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