Cook's essentials Technique CETGSC6 Manuel du propriétaire - Page 8
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Tomatillo Salsa Chicken
6 chicken breasts, boneless, skinless
3 green tomatillos, chopped
2 Roma tomatoes, chopped
1 large white onion, chopped
2 teaspoons fresh cilantro, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
4 whole wheat tortillas, warmed
Place the chicken breasts in the cooking pan and turn the Slow Cook
Control to High. In a medium bowl, combine the tomatillos, tomatoes,
onion, cilantro, salt and pepper. Pour the salsa over the chicken breasts and
cover the pan. Cook for 3-4 hours (or on Low for 5-6 hours), or until the
chicken is cooked through completely. To serve, ladle the chicken and
sauce into bowls and serve with the warm tortillas. Serves 4.
Sage & Tarragon Turkey Breast with Fingerling Potatoes
2-3 pounds turkey breast, boneless, skinless
1 teaspoon black pepper, coarsely ground
1/4 teaspoon salt
1/4 cup fresh sage leaves, minced
1/4 cup fresh tarragon leaves, minced
1 tablespoon extra-virgin olive oil
2 pounds fingerling potatoes, cut in half
1 cup low-sodium chicken broth
Place the turkey breast in the Cooking Pan and turn the Slow Cook Control
to High. In a small bowl, mix together the pepper, salt, sage, tarragon and
olive oil. Brush the herbed oil over the turkey breast, covering the turkey
well. Place the cut potatoes around the turkey and pour the chicken broth
over the potatoes. Cover and cook for 5-6 hours (or Low for 8-9 hours), or
until the turkey registers 180ºF on a meat thermometer. Remove the turkey,
slice and serve with the potatoes. Serves 6-8.
14
Skillet Chicken Gumbo
1 teaspoon extra-virgin olive oil
1 large yellow onion, chopped
1 green bell pepper, chopped
1 cup frozen okra, thawed
1 large red tomato, chopped
1 clove garlic, minced
1 tablespoon fresh Italian flat-leaf parsley, minced
1 teaspoon dried Italian seasoning
1 cup quick-cooking brown rice
1/2 pound chicken breasts, skinless, cut into thin strips
8-ounce can tomato sauce
1-1/2 cups low-sodium chicken broth
Place the oil in the Cooking Pan and turn the Multifunction Control to
Setting #3. Add the onion and pepper and sauté until softened. Add the
okra, tomato, garlic, parsley and Italian seasoning and mix lightly. Remove
the vegetables and set aside. Place 1 teaspoon of oil in the Cooking Pan
and add the brown rice. Saute for 2 minutes. Add the chicken strips and
replace the vegetables. Combine the tomato sauce and chicken broth and
pour over all. Cover and cook for 20-25 minutes, or until the rice is tender
and the chicken is cooked through and no pink remains. Serves 4.
Chicken & Asian Noodle Sauté
1 tablespoon sesame oil
1/2 pound chicken breasts, skinless, cut into strips
2 carrots, cut into thin matchstick pieces
1-1/2 cups fresh green beans, trimmed and sliced diagonally
1/2 small white onion, sliced
1 red bell pepper, sliced
6 cherry tomatoes, halved (substitute grape tomatoes)
6 ounces fresh Asian noodles, cooked
2 teaspoons toasted sesame seeds
3 tablespoons tamari soy sauce
1/8 teaspoon black pepper
1 tablespoon sesame oil
Place the sesame oil in the Cooking Pan and turn the Multifunction Control
to Setting #3. Add the chicken breasts and sauté for 2 to 3 minutes on each
side. Add the carrots, green beans, onion and red pepper and sauté for 4 to
5 minutes until the vegetables are softened. Add the cherry tomatoes and
Asian noodles and toss lightly. In a small bowl, mix together the sesame
seeds, soy sauce, pepper and oil. Pour the sauce over all and sauté for an
additional 3 to 4 minutes, or until the chicken is cooked through complete-
ly and the vegetables are tender-crisp. Serves 4.
15