Mustard And Mayonnaise Chicken Convection Microwave Food

HERB ROASTED CHICKEN (CONVECTION-MICROWAVE)

Steps:

• Cream together margarine, garlic, Parmesan, sage, thyme & basil.
• Turn chicken breast side up and gently work your fingers under the skin at the openings on each side of the breast.
• Continue into thighs and legs and make the skin as smooth as possible.
• Using fingers, spread herb mixture evenly under the skin.
• Place chicken, breast side up on broiling trivet.
• Bake 9 to 13 minutes PER POUND on High Mix setting or until chicken next to bone is no longer pink.

MUSTARD AND MAYONNAISE CHICKEN (CONVECTION-MICROWAVE)

Steps:

• Arrange chicken pieces, skin side up, on round baking pan or directly on turntable.
• Combine mustard and mayonnaise; spread on chicken pieces.
• Roast 35 minutes on High Mix setting or until chicken next to bone is no longer pink.

OVEN-FRIED MUSTARD CHICKEN

Steps:

• Heat oven to 425 degrees F.
• Combine the bread crumbs, flour and paprika.
• Combine the mustard, salt, pepper and 2 Tbs. water.
• Melt the butter.
• Line a shallow pan with foil and spray with non-stick cooking spray.
• Dip the chicken breasts in the mustard mixture, then coat them with the crumb mixture.
• Put in the prepared pan.
• Drizzle the butter over the chicken.
• Bake until browned and cooked through, 10 to 15 minutes.

POT ROAST (MICROWAVE)

Steps:

• Pierce meat deeply and thoroughly on all sides with a fork.
• Place meat, sauce mix and water in a large oven cooking bag. Place in casserole dish and secure bag with nylon tie.
• Make six 1/2-inch slits in neck of bag below tie.
• Microwave at MEDIUM (50%) power for 30 minutes.
• Turn roast over; add carrots, onion and potatoes and continue to microwave on medium for 25-60 minutes or until meat and vegetables are fork-tender.
• Add peas during the last 5 minutes of cooking time.
• Let stand, covered, for 15 minutes to tenderize further and develop flavor.

PINEAPPLE PORK ROAST (CONVECTION-MICROWAVE)

Steps:

• Combine all ingredients except pork roast in small bowl. Set aside.
• Place roast on broiling trivet.
• Roast 14 to 16 minutes PER POUND on High Mix setting or until internal temperature reaches 165°F.
• Cover roast with sauce during the last 20 minutes of cooking.
• Cover and let stand 10 minutes before serving.
• Extra sauce may be heated and served with the roast.

MICROWAVE OATMEAL JAM BARS

Steps:

• 1. Lightly grease an 8-inch, heat-resistant, non-metallic baking dish.
• 2. In a medium-sized bowl, cream butter and sugar together until fluffy. Stir in flour, salt, baking soda and oats. Combine until well blended.
• 3. Press one-half of mixture into bottom of prepared baking dish.
• 4. Heat, uncovered, on FULL POWER 5 minutes.
• 5. Spread jam evenly over baked oat mixture.
• 6. Crumble remaining oat mixture over jam and press lightly.
• 7. Heat, uncovered, on FULL POWER 7 minutes. Test for done-ness with a toothpick.(It should come out clean).
• 8. Allow to cool and cut into bars.