Sunbeam 4710 - Manual (Page 14)

HONEY MUSTARD CHICKEN
4 Servings
Prep Time: 10 minutes
Cook Time: 55 minutes
1 package Tyson Holly Farms 1 orang e, sliced
Whole Chicken, cut up (about 3.5 Ibs) 1 small red onion, sliced
1 bottle (8 oz.) honey mustard salad dressing
PREPARATION - Rinse chicken with cold water and pat dry with paper towels.
Arrange evenly in Steamer Bowl. Brush with l/2 cup salad dressing; reserve
remaining salad dressing. Top with orange slices.
COOK - Fill Water Reservoir to Max level. Add Drip Tray and Steamer Bowl.
Cover and Steam for 55 minutes or until thermometer inserted in meaty part
of chicken registers 170F.
SERVE - Heat reserved salad dressing to serve as sauce. Sprinkle chicken wit
salt and pepper to taste. Serve with rice pilaf. Refrigerate leftovers.
TIP - Combine any leftover chicken with tossed salad greens, sliced green onions,
orange segments and additional honey mustard dressing for a great salad.
LOWER FAT PREPARATION - Prepare as listed above except remove skin from
chicken before rinsing. Also substitute lite honey mustard salad dressing
for regular dressing.
HOT & SOUR CHICKEN
4 Servings
Prep Time: 10 minutes
Cook Time: 55 minutes
6 Tyson Holly 1 tablespoon soy sauce
Chicken Drumsticks 1 package (1.7 oz.) dry
l/2 teaspoon crushed vegetable soup mix
red pepper flakes 1 jar (12 oz.) fat free chicken gravy
1 can (8 oz.) crushed
pineapple, undrained
PREPARATION - Rinse chicken with cold water and pat dry with paper towels.
Combine pineapple, gravy, soup mix and crushed red pepper flakes in Rice
Bowl. Top with chicken and soy sauce.
COOK - Fill Water Reservoir to Max level. Add Drip Tray, Steamer Bowl and
Rice Bowl. Cover and Steam for 55 minutes or until thermometer inserted in
meaty part of chicken registers 170F.
SERVE - Sprinkle with salt and pepper to taste. Serve with mashed potatoes.
Refrigerate leftovers.
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