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Recipes Recipes
Spinach-Stuffed Chicken (Serves 2)
Time and Temp:
Prep Time: 15 minutes
Cook Time: 31-35 minutes
Temp: 360˚F
Ingredients:
2 (1-pound) boneless, skinless chicken
breasts
2 cups breadcrumbs
1 tablespoon butter, melted
1 tablespoon olive oil
¼ cup chopped red pepper (optional)
¼ cup chopped yellow pepper (optional)
¼ cup chopped onion
2 cups fresh spinach
1 tablespoon salt
1 tablespoon pepper
½ cup mozzarella cheese, shredded
Toothpicks
Directions:
1. Place chicken on cutting board and slice through one side making a pocket; set aside.
2. Add breadcrumbs and butter to bowl and stir to combine; set aside.
3. Add oil, peppers, onion, salt, and pepper to fry pan and sauté on medium heat for
3-5 minutes.
4. Add spinach and continue to cook until wilted.
5. Add breadcrumb mixture and cheese to pan and stir to combine.
6. Stuff spinach mixture into prepared chicken pockets and secure with toothpicks.
7. Place chicken in NuWave Brio Basket and cook at 360°F for 31-35 minutes.
Tip: If chicken begins to brown too quickly, simply cover with foil.
Chicken Satay (Serves 4)
Time and Temp:
Prep Time: 15 minutes
Cook Time: 6-8 minutes
Temp: 390˚F
Ingredients:
1 pound boneless chicken thighs
½ cup soy sauce
½ cup pineapple juice
¼ cup sesame oil
4 garlic cloves, chopped ne
4 scallions, chopped
1 tablespoon grated ginger
2 teaspoons toasted sesame seeds
1 pinch black pepper
Directions:
1. Cut each thigh into strips, trim excess fat.
2. Combine all the other ingredients into a large mixing bowl and mix well.
3. Place chicken onto skewers.
4. Add skewered chicken to mixing bowl and spoon marinade onto chicken to coat
all sides.
5. Cover and refrigerate chicken for at least 2 hours, up to 24 hours.
6. Press “Pre-Heat”, set temperature at 390˚F and set cooking time at 6-8 minutes.
Press “Start”.
7. Once ready, place skewers in the Fry Pan Basket and cook.
8. Repeat steps 6-7 with remaining skewers.
Tip: If using wooden skewers, soak the skewers in water before adding chicken to
keep them from burning.
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