Spinach-Stuffed Chicken; Chicken Satay - NuWave Brio 14Q El Manual Del Propietario

Spinach-Stuffed Chicken

Time and Temp:
Prep Time: 15 minutes
Cook Time: 31-35 minutes
Temp: 360˚F
Ingredients:
2 (1-lb) boneless, skinless chicken breasts
2 c breadcrumbs
1 T butter, melted
1 T olive oil
¼ c chopped red pepper (optional)
¼ c chopped yellow pepper (optional)
¼ c chopped onions
2 c fresh spinach
1 T salt
1 T pepper
½ c mozzarella cheese, shredded
Toothpicks
Directions:
1. Place chicken on cutting board. For each breast, on one side,
insert knife in middle and slice to make a pocket; set aside.
2. Add breadcrumbs and butter to bowl. Stir to combine; set aside.
3. Add oil, peppers, onion, salt, and pepper to a frying pan. Sauté
on medium heat for 3-5 minutes.
4. Add spinach and continue to cook until wilted.
5. Add breadcrumb mixture and cheese to frying pan. Stir to combine.
6. Stuff spinach mixture into prepared chicken pockets and
secure with toothpicks.
7. Place chicken on Mesh Tray. Place Tray with chicken in
position 1. Insert Probe into chicken breast. Set Probe to
165˚F. Cook at 360°F for 31-35 minutes.
Tip: If chicken begins to brown too quickly, cover with foil.
52 52
recipes
(Serves 2)

Chicken Satay

(Serves 4)
Time and Temp:
Prep Time: 15 minutes
Cook Time: 6-8 minutes
Temp: 390˚F
Ingredients:
1 lb boneless chicken thighs
½ c soy sauce
½ c pineapple juice
¼ c sesame oil
4 garlic cloves, chopped fine
4 scallions, chopped
1 T grated ginger
2 t toasted sesame seeds
1 pinch black pepper
Directions:
1. Cut each thigh into strips, trimming excess fat.
2. Combine all the other ingredients into a large mixing bowl.
Mix well.
3. Place chicken onto wooden or metal skewers.
4. Add skewered chicken to mixing bowl and spoon marinade
onto meat. Coat all sides.
5. Cover and refrigerate chicken for at least 2 hours or up to 24 hrs.
6. Press "PREHEAT". Set to 390˚F for 6-8 minutes.
7. Once preheated, place skewers on Mesh Tray, cooking in
batches, if necessary. Place the Tray with skewers in position
1. Using a hand-held meat thermometer, check to see that
internal temperature has reached 165˚F.
8. Repeat steps 6-7 with remaining skewers.
Tip: If using wooden skewers, soak the skewers in water 15-30
min. before adding chicken to keep them from burning.
53 53
nuwavenow.com nuwavenow.com