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Hoisin Chicken with Walnuts
Marinade
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 tablespoon dry sherry
% teaspoon dried crushed red pepper
% teaspoon garlic powder
2 boneless whole chicken breasts,
skin removed, cut into 2x Q-inch
strips
6 green onions, cut into l-inch pieces
‘12 cup walnut halves
% cup Hoisin Sauce
% teaspoon browning sauce
Hot cooked rice
In small mixing bowl, blend all marinade ingredients. Gently stir in
chicken to coat. Cover and refrigerate for 30 minutes. Combine
chicken mixture, green onions and walnuts in l-quart microwavable
casserole. Microwave, covered, at HIGH Power for 8 to 9 minutes, or
until chicken is no longer pink, stirring twice.
In
l-cup
glass measure, blend Hoisin Sauce and browning sauce.
Stir into chicken mixture. Let stand
1
minute. Serve over rice.
4 servings
Cornish Hens with Rice Stuffing
Stuffing
j/2 cup chopped apple
1 tablespoon sliced green onion
1 cup cooked white or brown rice
2 tablespoons raisins
2 tablespoons chopped pecans
% teaspoon ground cardamom
VS teaspoon ground nutmeg
l/8 teaspoon salt
2 Cornish hens (l’h Ibs. each)
In l-quart casserole, combine apple and onion. Cover. Microwave at
HIGH Power for 1 to 2 minutes, or until tender. Stir in remaining stuff-
ing ingredients. Fill cavities of Cornish hens. Place breast-side down
on roasting rack.
In l-cup glass measure, combine all glaze ingredients. Microwave at
HIGH Power for 45 to 60 seconds, or until melted. Stir. Set aside.
Cover stuffed hens with wax paper. Microwave at HIGH Power for 10
minutes. Turn hens over. Brush with glaze. Microwave at HIGH
Power for 10 minutes. Brush with glaze. Microwave, covered, for 5 to
Glaze
V4 cup apple jelly
1 teaspoon butter or margarine
V2 teaspoon browning sauce
7 minutes longer, or until legs move freely and juices run clear,
brushing with glaze once. Let stand 2 minutes.
2 servings
Chicken Enchiladas
Filling
lcupchoppedgreenpepper
V2 cup chopped zucchini
1 clove garlic, minced
2 cups cut-up cooked chicken
1 can (15 oz.) tomato sauce (reserve
‘12
cup)
l/2 cup refried beans
‘12
teaspoon salt
l/2 teaspoon dried oregano leaves
% teaspoon ground cumin
V4 teaspoon sugar
4 flour tortillas, 6-inch diameter
1 cup shredded Cheddar cheese
In 11/z-quart casserole, combine green pepper, zucchini and garlic.
Cover. Microwave at HIGH Power for 5 to 6 minutes, or until tender.
Stir in remaining filling ingredients. Cover. Microwave at HIGH Power
for 8 to 9 minutes, or until heated through and flavors are blended,
stirring once. Set aside.
Soften tortillas by placing between damp paper towels. Microwave at
HIGH Power for 45 to 60 seconds, or until warm. Spoon VI of the fill-
ing in center of each tortilla. Roll up tortillas. Place in a-inch square
baking dish. Top with reserved tomato sauce. Sprinkle with cheese.
Microwave at DEFROST for 8 to 9 minutes, or until cheese melts.
4 servings