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reCipes
honeY mustard ChiCken With spiCY peCan CornfLake Crust
1 cup Dijon mustard
½ cup chopped pecans
1 cup honey
Nonstick pan spray
3 pounds of skinless chicken thighs
and/or breasts
Olive oil for drizzling
1 teaspoon cayenne pepper
1 18-ounce box cornflake cereal,
pulsed in food processor until
flakes are crumbs
Mix the mustard and honey together in a medium shallow bowl. Thoroughly
coat the chicken on both sides. Combine cayenne pepper, cornflakes and pecans
in another shallow bowl. Spray baking pan with nonstick spray and place
chicken in pan. Drizzle top with olive oil. Bake at 375°F for 40 minutes or until
chicken reaches internal temperature of 170°F and is no longer pink in center.
roasted turkeY breast With aromatiC vegetabLes
1 small turkey breast
2 stalks celery, cut into ¼ inch dice
2 cloves garlic, peeled
1 lemon, halved
1 or 2 sprigs each of fresh rosemary
and fresh thyme
Chili powder
1 small onion, cut into ¼ inch dice
Kosher salt and pepper
3 small carrots cut into ¼ inch dice
1 ½ cups chicken broth
Preheat Oster
®
Toaster Oven to 450°F. Sprinkle vegetables in bottom of an
11 inch baking pan with 1 ½ - 2 inches sides and top with turkey breast.
Tuck garlic and herbs under breast. Squeeze lemon on top of turkey and
season with chili powder, salt and pepper. Cook for 25 minutes. Reduce oven
temperature to 325°F and pour broth into bottom of pan, about 1 inch up the
sides of the pan. Continue cooking until turkey juices run clear and it reaches
internal temperature of 180°F.