Cuisinart TCS-60 Convection Oven User Manual


 
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Combine the boneless chicken breasts with the chopped garlic,
kosher salt, and olive oil. Arrange in the second steamer tray.
When the rice has steamed for 35 minutes, add the chicken
to the steamer. Steam for 18 – 22 minutes, until the juices
run clear when tested with a knife and the internal temperature
measures 170º F when tested with an instant read thermome-
ter. While the rice and chicken steam, prepare the dressing.
In a Cuisinart
®
blender or Cuisinart
®
food processor fitted with
the chopping blade, process the garlic and lemon zest to chop
finely. Add the thyme, mustard, vinegar and lemon juice, and
process to combine, about 10 – 15 seconds. Use a spatula to
scrape the blender jar or food processor work bowl. With the
machine running, add the olive oil and chicken stock in a
steady stream. Scrape the jar or work bowl again. Add the salt
and pepper; process to combine. Remove and reserve.
When the chicken is ready, remove from the steamer and
transfer to a plate. Add the broccoli florets to the second
steamer tray. Steam with the rice for another 3 – 5 minutes,
until bright green and crisp-tender. Turn off the steamer.
Remove the broccoli and refresh immediately in iced water,
then drain thoroughly. Allow the rice to remain in the steamer
for an additional 10 minutes to rest.
After 10 minutes, transfer the rice to a large bowl and toss with
half of the prepared dressing. Cut the chicken into bite-sized
pieces. Add the chicken, broccoli, celery, green onions and
tomatoes to the rice. Toss gently to combine. Add more dress-
ing as needed. Garnish with a few sprigs of fresh thyme and
serve. To serve the salad cold, complete as directed, but
reserve the broccoli and add just before serving, to preserve its
bright green color and crisp-tender texture.
*May be done with the slicing disc (2 or 3 mm) of the Cuisinart
®
food processor.
Nutritional analysis per serving :
Calories 330 (45% from fat) • carbo. 27g • prot. 19g • fat 17g •
sat. fat 3.g • chol. 33mg • sod. 479mg • fiber 2g
CHICKEN AND ROASTED PEPPER ROULADES
Easy, healthy, but good enough to serve when entertaining.
Makes 6 servings
Preparation: 15 – 20 minutes
6 boneless, skinless chicken breast halves, trimmed,
tenders removed and reserved for another use
(about 4 – 5 ounces each)
1 clove garlic
2 teaspoons dry vermouth or white balsamic vinegar
1 teaspoon extra virgin olive oil
4 – 6 fresh basil leaves, washed and dried
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 large roasted red peppers (may be from a jar),
drained and halved
36 flat spinach leaves, stems removed, washed well
and dried
12 long flexible chives, tied in pairs at the stem end, using a
square knot
(Tip: have a few extra chives available in case of breakage)
For a whole meal, do only 4 chicken breast halves and add:
8 new potatoes, 3-4 ounces each, quartered lengthwise
8 ounces snow peas, trimmed and strings removed
8 ounces carrots, peeled
Place chicken breast halves between 2 sheets of plastic wrap and
use a flat pounder to pound to an even thickness of about 1/2 inch.
Transfer chicken to a medium bowl. Clean work surface thoroughly
and wash hands with hot water and soap.
In the Cuisinart
®
Mini-Prep
®
Processor, chop the garlic about
10 seconds. Add the vermouth, olive oil, basil leaves, salt, and
pepper; process to combine and chop the basil, about 10 – 15
seconds. Add the basil mixture to the chicken and toss to coat
well. Lay the chicken out on a large prep board or flat platter, “skin”
side down. Wash hands with hot water and soap.
Lay 6 spinach leaves out in a line with edges overlapping. Roll a
roasted pepper into a cylinder. Lay the rolled pepper on the
spinach and roll so that the pepper is rolled in the spinach leaves.
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