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14
Hoisin Glazed
Cornish Hens
This marinade is very versatile. Try it brushed
on salmon or chicken pieces and simply
roast in the oven.
Serves 2 to 4
½ cup hoisin sauce
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon fresh ginger, finely
chopped
2 cloves fresh garlic, finely chopped
2 Cornish game hens, 1 to 1¼
pounds each, rinsed and patted dry
In a mixing bowl stir together the hoisin,
honey, soy, ginger, and garlic.
Place the hens in a sealable plastic bag.
Pour the marinade into the bag and
refrigerate for at least an hour up to
overnight.
Place hens on the baking pan lined with
aluminum foil.
Turn Cuisinart
®
Exact Heat
™
Toaster Oven
Broiler to 400°F on Bake setting. Place rack
in position A. Roast for 35 to 45 minutes
until juices run clear when thigh is pierced
with the tip of a knife.
Serve with steamed rice.
Nutritional information per serving (based on 4 servings):
Calories 408 (35% from fat) • carb. 7g • pro. 57g • fat 16g
• sat. fat 4g • chol. 178mg • sod. 776mg
• calc. 37mg • fiber 0g
Herb Roasted Chicken
Serves 4 to 6
1 tablespoon olive oil
1 teaspoon dried basil
1 teaspoon dried thyme
1 tablespoon fresh chopped
rosemary
1 teaspoon kosher salt
1 teaspoon freshly ground black
pepper
1 lemon, cut in half
1 4 to 4½ pound chicken, rinsed
and patted dry
2 cloves garlic, smashed
Place rack in the Cuisinart
®
Exact Heat
™
Toaster Oven Broiler in position A and
preheat oven to 375˚F on Bake.
Make a paste with the olive oil, dried and
fresh herbs, salt, and pepper.
Squeeze lemon all over outside and inside
chicken. Stuff the chicken with the lemon
halves and garlic cloves. Rub the herb paste
all over the skin of the chicken. Truss
chicken.
Place chicken in the baking pan lined with
foil. Roast for 1 hour 15 minutes to 1 hour 25
minutes, until the juices run clear when the
thigh is pierced.
Nutritional information per serving (based on 6 servings)
Calories 232 • (61% from fat) • carb. 3g • pro. 31g
• fat 10g • sat. fat 3g • chol. 96mg • sod. 316mg
• calc. 42mg • fiber 0g
Broiled Lemon/Sage
Chicken Breasts
This recipe is great for busy nights. Marinate
the chicken in advance.
Add rice and a green salad to complete the
meal.
Makes 2 servings
2 boneless, skinless chicken breasts
halves (about 6–8 ounces each)
3 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh sage leaves,
chopped
1 small garlic clove, minced
½ teaspoon grated lemon zest
¼ teaspoon coarsely ground black
pepper
1
/8 teaspoon salt
Rinse chicken and pat dry. Place chicken
between two sheets of plastic wrap and
flatten to an even thickness with a mallet.
Place in a large plastic zip-lock bag and
reserve.
In a small bowl combine oil, lemon juice,
sage leaves, garlic, lemon zest, pepper and
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