Sensor Cooking Recipes | 31 |
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Glazed Apple Slices
Makes 6 to 8 servings
Ingredients:
1/4 cup (45 g)
2 Tbsp (30 ml) apricot preserves
1/2 tsp (2 ml) ground nutmeg
1/4 tsp (1 ml) salt
1/2 cup (100 g) sugar
3/4 cup (180 ml) orange juice
1 Tbsp (15 ml) cornstarch
4baking apples, about 11/2 lbs (.7 kg), peeled and sliced into 8 pieces each
3Tbsp (45 ml) chopped green pistachios
Method:
Combine brown sugar, butter and apricot preserves in a small bowl. Microwave at HIGH (100%) 45 seconds to 1 minute until butter melts and preserves soften. Stir in nutmeg, salt, sugar, orange juice and cornstarch. Microwave at HIGH (100%) 4 to 6 minutes or until thick- ened, stirring several times.
Arrange apple slices in a large microwave serving dish. Spread hot sauce over apples. Cover well with vented plastic wrap. Microwave using FRESH VEGETABLES, Soft. Allow to cool 5 minutes before serving.
Sprinkle with pistachios. Serve alone or over vanilla ice cream or sponge cake.
Herb & Cheese Chicken Breasts
Makes 8 servings
Ingredients:
2 Tbsp (30 ml) milk
2 green onions, minced
1 Tbsp (15 ml) minced parsley
1/2 tsp (2 ml) thyme leaves
1 clove garlic, minced
4 whole chicken breasts with skin and bone
1/2 cup (75 g) dry bread crumbs
1 tsp (5 ml) paprika
3 Tbsp (45 ml) butter or margarine, melted
8 servings cooked rice
Method:
In a small bowl, combine cream cheese, milk, green onions, parsley, thyme and garlic.
Push fingers between skin and meat of each chicken breast to form a pocket. Spread an equal amount of cream cheese mixture in each pocket.
On waxed paper, combine bread crumbs and paprika. Dip chicken breasts into melted butter, then roll in seasoned bread crumbs to coat.
In 8" (203) x 8" (203) baking dish, place chicken and cover with plastic wrap. Microwave using POULTRY
Serve chicken over rice.
