Fried Chicken
Ingridients:
Fresh skinless chicken
Directions:
Pre-heat skillet to 425, add chicken ajar the cover. For white meat, cook 5-7 minutes then turn for another 5-7 minutes. For dark meat, cook 10-15 minutes then turn for another 5-10 minutes. NOTE: Less meat required LESS cooking time.
Chicken, Veggies, & Sauce
Ingridients:
Frozen, skinless chicken breasts or tenders
Large potato & onion
1 bag frozen broccoli OR mixed veggies
1 large can Cream of Chicken or Mushroom Soup
Direction:
Place chicken in cold skillet, cover and turn to 275. When valve clicks, turn chicken. Slice potato on #4 cone and
onion on #2 cone and place on top of chicken. Add broccoli, soup and cover. When valve clicks, reduce to simmer and cook 25 minutes.
Sweet & Sour Chicken
Ingridients:
Frozen chicken
Sweet & sour sauce
Directions:
Place chicken in skillet, cover and turn to 275. When valve clicks, remove chicken and cut into bite size strips. Return to skillet and add sauce. Cover until valve clicks, reduce to simmer and cook for 20 minutes. Serve over rice.
Chicken Stir Fry
Ingridients:
Frozen chicken
Frozen stir-fry vegetables
Stir-fry sauce
Directions:
Place chicken in skillet, cover and turn to 275. When valve clicks, remove chicken and cut into bite size strips. Return chicken to skillet and add veggies and sauce. Cover until valve clicks, reduce to simmer and cook for 20 minutes. Serve over rice.
Hot Chicken
Ingridients:
Frozen chicken
16 oz. jar hot
1 cup uncooked rice
Directions:
Place chicken in skillet, cover and turn to 275. When valve clicks, remove chicken and cut into bite size strips. Add rice, sauce and 1.5 cups of water and stir well. Place chicken on top and cover. When valve clicks, reduce to simmer and cook for 30 minutes.
S.O.S. Chicken
Ingridients:
Frozen chicken
Cornstarch
Rice
Directions:
Place chicken in skillet, cover and turn to 275. When valve clicks, turn chicken and cook another 5 minutes. Remove chicken. Mix until dissolved 2 Tbs. cornstarch with 8 oz. cold water. Turn heat to 425. Add cornstarch and stir until thickened. Return chicken and continue to stir until hot. Serve over rice.
Indian Spice Chicken
Ingridients:
Frozen chicken breasts or tenders
2 cans tomato sauce fresh mushrooms
1 red & green pepper
1 onion
Italian, oregano & black pepper seasoning
Directions:
Place chicken in skillet, cover and turn to 275. When valve clicks, turn chicken and add tomato sauce. Dice onion and both peppers on #2 cone and mushrooms on #4 cone. Add Italian seasoning, oregano & black pepper to taste. When valves clicks, reduce to simmer and cook for 20-25 minutes.
Pasta Chicken
Ingridients:
4 frozen, boneless, skinless chicken breasts
Seasoned salt
Shredded Mozzarella cheese
16 oz. bag Sea Shell Pasta
8 oz. Pizza Sauce
1 can sliced mushrooms
Directions:
Place chicken in skillet and sprinkle with seasoned salt. Turn to 250, cover and wait for valve to click. Cut chicken into bite size pieces. Add pizza sauce, pasta, mushrooms and enough water to cover. Cover and wait for valve to click. Reduce to simmer for 30 minutes. Sprinkle with cheese and let set 5 minutes.
Spanish Chicken
Ingridients:
Frozen chicken breasts
2 cans black beans
Picante Sauce
Potatoes
¾ cup rice
Monterrey Jack Cheese
Tortilla chips
Flour tortillas
Directions:
Place chicken in skillet, cover and turn to 275. When valve clicks, add beans, Picante Sauce and rice. Cut potatoes on #4 cone and add to skillet. Cover and wait for valve to click. Reduce heat to simmer for 20-25 minutes. Add cheese and tortilla chips. Cut chicken into bite size pieces, mix all together and serve on flour tortilla.