Oster TSSTTV0001 Manual Del Usuario página 9

Recipes
Brie and Artichoke Bruschetta
6 (¹⁄ ³ -inch-thick) slices of round country loaf
2 tablespoons balsamic vinegar
6 tablespoons extra virgin olive oil
6 oz. brie
2 (6 ½-oz.) jars marinated artichoke hearts, drained
1 tablespoon chopped fresh mint
1 (2 oz.) piece prosciutto or ham
1 tablespoon chopped fresh basil
1 small red onion, chopped
¼ cup parmesan shavings
1 tablespoon chopped garlic
Set Oster Toaster Oven to broil and pre-heat. Arrange bread in one layer on a
®
baking pan, then brush tops with 2 tablespoons oil and season with salt and
pepper. Broil until golden brown and transfer to a rack. Spread thin layer of Brie
on toasted bread. Cut artichokes lengthwise into ¼-inch-thick slices and cut
prosciutto into matchsticks. Heat 1 tablespoon oil in a 10-inch heavy bottom
skillet on moderately high heat. Add the onions and garlic. Stir frequently until they
become transparent. Add the artichokes and prosciutto, cook the artichokes until
golden (about 4 minutes) then add the balsamic vinegar. Add the basil and mint,
salt and pepper to taste. Spoon the mixture over the toast. Top with Parmesan
and serve immediately.
Honey Mustard Chicken with Spicy Pecan Cornflake Crust
This savory dish is low fat and your kids will love it.
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.
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 breasts
in pan. Drizzle top with olive oil. Bake at 375°F for 40 minutes or until chicken
reaches internal temperature of 170°F and is no longer pink in center.
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