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Make a paste with the olive oil, dried and
fresh herbs, salt, and pepper.
Squeeze lemon all over outside and inside
chicken. Stuff the chicken with the lemon
halves and garlic cloves. Rub the herb paste
all over the skin of the chicken. Truss
chicken.
Place chicken in the baking pan lined with
foil. Roast for 1 hour 15 minutes to 1 hour 25
minutes, until the juices run clear when the
thigh is pierced.
Nutritional information per serving (based on 6 servings)
Calories 232 • (61% from fat) • carb. 3g • pro. 31g
• fat 10g • sat. fat 3g • chol. 96mg • sod. 316mg
• calc. 42mg • fiber 0g
Broiled Lemon/Sage
Chicken Breasts
This recipe is great for busy nights. Marinate
the chicken in advance.
Add rice and a green salad to complete the
meal.
Makes 2 servings
2 boneless, skinless chicken breasts
halves (about 6–8 ounces each)
3 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh sage leaves,
chopped
1 small garlic clove, minced
½ teaspoon grated lemon zest
¼ teaspoon coarsely ground black
pepper
1
/8 teaspoon salt
Rinse chicken and pat dry. Place chicken
between two sheets of plastic wrap and
flatten to an even thickness with a mallet.
Place in a large plastic zip-lock bag and
reserve.
In a small bowl combine oil, lemon juice,
sage leaves, garlic, lemon zest, pepper and
salt. Pour over chicken and turn to coat
pieces evenly. Seal bag and refrigerate for
several hours or overnight.
Place the
Cuisinart
®
Exact Heat
™
Convection
Toaster Oven Broiler
rack in position C and
preheat on Broil setting, keeping door ajar.
Press Start/Stop button. Place broiling pan
in the drip tray so the chicken pieces will be
about 1 inch from the upper element. Add ¼
cup water to the drip tray and arrange
chicken pieces on the broiling pan. Broil with
door ajar, until chicken is beginning to cook
through, about 8 to 10 minutes. Turn chicken
and continue cooking until juices run clear
and interior is no longer pink, about 8 to 10
more minutes (internal temperature of
chicken should be 170ºF). Serve garnished
with lemon slices and fresh sage leaves, if
desired.
Nutritional information per serving:
Calories 294 (67% from fat) • carb. 3g • pro. 21g • fat 22g
• sat. fat 3g • chol. 51mg • sod. 194mg
• calc. 42mg • fiber 0g
Cajun Pork Chops
These oven-baked chops have a golden
brown coating. Serve with garlic mashed
potatoes and a green salad for a quick meal.
Makes 4 servings
vegetable oil cooking spray
1½ teaspoons garlic powder
1½ teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon dried thyme
½ teaspoon finely ground white
pepper
¼ teaspoon finely ground black
pepper
1
/3 cup wheat germ
¼ cup plain bread crumbs
½ cup reduced fat milk
1 large egg
4 boneless center cut loin chops,
about 6 ounces each
2
/3 cup all-purpose flour
Place
Cuisinart
®
Exact Heat
™
Convection
Toaster Oven Broiler
rack in position B and
preheat oven to 375ºF on the Bake setting.
Place broiling pan in the drip tray in the
lower position. Lightly coat the broiling pan
with vegetable oil cooking spray and add ¼
cup water to the drip tray.
Combine garlic powder and next 6
ingredients in a small bowl (through black
pepper). Divide spice mixture in half and