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HONEY MUSTARD CHICKEN WITH SPICY PECAN CORNFLAKE CRUST
Ingredients
1 cup Dijon mustard
½ cup chopped pecans
1 cup honey
Nonstick pan spray
3 pounds of skinless chicken thighs and/or
breasts
Olive oil for drizzling
1 teaspoon cayenne pepper
1 18-ounce box cornflake cereal, pulsed in food
processor until flakes are crumbs
Instructions
Mix the mustard and honey together in a medium shallow bowl. Thoroughly coat the chicken on
both sides. Combine cayenne pepper, cornflakes, and pecans in another shallow bowl. Spray
baking pan with nonstick spray and place chicken in pan. Drizzle top with olive oil. Bake at 375°F
for 40 minutes or until chicken reaches an internal temperature of 170°F and is no longer pink in
the center.
ROASTED TURKEY BREAST WITH AROMATIC VEGETABLES
Ingredients
1 small turkey breast
2 stalks celery, cut into ¼ inch dice 2 cloves
garlic, peeled
1 lemon, halved
1 or 2 sprigs each of fresh rosemary and fresh
thyme
Chili powder
1 small onion, cut into ¼ inch dice
Kosher salt and pepper
3 small carrots cut into ¼ inch dice 1
½ cups chicken broth
Instructions
Preheat Countertop Oven to 450°F. Sprinkle vegetables in the bottom of an 11-inch baking pan
with 1 ½ - 2 inches sides and top with turkey breast. Tuck garlic and herbs under breast. Squeeze
lemon on top of turkey and season with chili powder, salt and pepper. Cook for 25 minutes. Reduce
oven temperature to 325°F and pour broth into bottom of pan, about 1 inch up the sides of the pan.
Continue cooking until turkey juices run clear and it reaches an internal temperature of 180°F.
MUSTARD AND HERB PORK TENDERLOIN WITH ROASTED POTATOES
Ingredients
1 package pork tenderloin, 1 ½ - 2 pounds
5 cloves garlic, peeled and minced 3
tablespoons Dijon mustard
6 small Yukon Gold potatoes, quartered
3 tablespoons fresh rosemary, stemmed and
chopped
2 tablespoons olive oil
3 tablespoons fresh thyme, stemmed
1 tablespoon Kosher salt, plus additional for
potatoes
1 teaspoon freshly cracked black pepper, plus
additional for potatoes
Instructions
Preheat Countertop Oven to 375°F. Coat pork with Dijon mustard. In a small bowl, combine 2
tablespoons of rosemary, 2 tablespoons of thyme, salt, pepper, and garlic. Spread over pork
tenderloins and place in a large baking dish that fits comfortably inside Countertop Oven. Spread
potatoes around pork and drizzle with olive oil. Sprinkle potatoes with salt and pepper and
remaining 1 tablespoon of rosemary and thyme. Cook for ½ hour or until pork tenderloin is no
longer pink in the center. Remove pork, cover with foil, and set aside. Check potatoes by piercing
them with fork to see if tender and cook for an additional 15-20 minutes if necessary.
COOK1937_Oven 25L_35L_42L Manual_25SEM2 (LA).indd 18COOK1937_Oven 25L_35L_42L Manual_25SEM2 (LA).indd 18 2025/6/27 16:162025/6/27 16:16
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Productinformatie
| Merk | Oster |
| Model | TSSTTV25FDMAFNS |
| Categorie | Oven |
| Taal | Nederlands |
| Grootte | 5087 MB |
