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26.
Convection Toaster Oven-Broiler Use and Care Guide
BROILED SHRIMP SKEWERS
24 large shrimp, peeled and de-veined
4tablespoons olive oil
3 tablespoons chopped fresh parsley
3medium garlic cloves, minced
salt and freshly ground black pepper
lemon wedges to serve
Rinse the shrimp in cold water and pat dry with paper towels. In a bowl,
combine the olive oil, parsley, garlic, salt and pepper to season. Toss the
shrimp in the mixture to coat thoroughly. Cover and marinate for 1 hour in
the refrigerator. Thread 6 of the shrimps onto each of the four wood or
metal skewers, through the shrimp tails front to back, so that the tails are
curled and firmly held in place. Place the skewers on the Bake/ Broil Pan
assembly. Broil for 3-5 minutes on each side or until the shrimp become
pink. Serve with lemon wedges.
Yield 4 Servings
HERB CRUSTED CHICKEN BREASTS
4 chicken breast halves, boneless-skinless
3 tablespoons butter, melted
1 cup fresh bread crumbs
1/4
cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 medium garlic cloves, minced
1/4
teaspoon italian seasoning
salt and fresh ground pepper
Preheat
Convection Toaster Oven-Broiler
on Bake to 350˚F. Grease a
7 x 11-inch baking pan. Brush both sides of the chicken breasts with melted
butter. Season with salt and freshly ground black pepper. In a small mixing
bowl, combine the bread crumbs, Parmesan cheese, parsley, garlic and
italian seasoning until well blended. Coat each chicken breast thoroughly in
the bread crumb mixture. Arrange in baking pan. Bake for 35-45 minutes
or until the juices run clear, and the crust is a light golden brown.
Yield 4 Servings
TOV211CAN_IB_18-11-04 11/19/04 5:54 PM Page 26