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SOUTH OF THE BORDER OVEN
FRIED CHICKEN
3 whole boneless, skinless chicken
breasts, cut in half
1
/3 cup barbecue sauce
1
/4 cup fat-free honey mustard salad
dressing
1 tablespoon Worcestershire sauce
2 cups corn flakes, crushed*
1 envelope (1.4 ounces) taco seasoning
mix
1 teaspoon salt
1
/2 teaspoon garlic powder
1
/2 teaspoon onion powder
Cut the chicken into 6 pieces and flatten
slightly. Combine the barbecue sauce,
dressing, and Worcestershire sauce in a
pie plate. Pour the crumbs onto a flat
plate. Dip the chicken into the liquid
and the crumb mixture, coating both
sides of the chicken. Place the chicken
on the BROILING/ROASTING RACK in
the DRIP/BAKING PAN. Place the pan
on the OVEN RACK in the middle
position facing up. Set the oven to
425˚F. Bake for 20 minutes or until the
chicken is nicely browned.
Makes 6 pieces
*For crushed corn flakes, place in a
sealable plastic bag and use a rolling
pin to crush.
TURKEY, VEGETABLE,
AND STUFFING BAKE
1 pound cooked* turkey (or chicken),
about 4 cups
1 package (16 ounces) frozen mixed
vegetables, thawed
1 can (10.75 ounces) cream of
mushroom soup
1 teaspoon garlic powder
1
/2 teaspoon onion powder
1 tablespoon Worcestershire sauce
4 ounces grated cheddar cheese
2
1
/2 cups dry bread stuffing mix
1 tablespoon melted margarine
1 cup water
1 cup turkey or chicken gravy
Combine the first seven ingredients in a
13" x 9" x 2" baking dish. In a small
bowl combine the stuffing mix, butter
and water. Top the turkey vegetable
mixture with the stuffing and pour the
gravy all over all. Place the casserole
on the OVEN RACK in the lowest
position with rack facing up. Set the
oven to 350˚F. Bake for 35-40minutes
or until the stuffing is browned and the
casserole is heated through.
Makes 8-12 servings
*Raw chicken can be substituted for
cooked chicken. Bake for an
additional 10 minutes.
English
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RTC1700SS Manual 10/2/03 4:06 PM Page 30