Ronco Ready Grill Instruction Manual

14

Apricot-Stuffed Chicken Breast (Serves 4)

4 chicken breast fillets

1 egg

2 slices bread, roughly torn

1/2 teaspoon mixed herbs

1 slice bacon, chopped

melted butter or olive oil

1 shallot, chopped

paprika

1/4 cup dried apricots

1.  Pound fillets out thinly.
2.  Combine bread, bacon, shallot, apricots, egg and mixed herbs in a 

food processor.  Process until roughly chopped and thoroughly mixed.

3.  Divide mixture and spoon onto one side of the chicken fillet. Fold over 

and lightly pound the edges to seal.

4.  Brush both sides with melted butter or olive oil. Sprinkle with paprika.
5.  Arrange fillets on the Grill Basket and lower into preheated grill.
6.  Cook for 15-18 minutes, or until cooked thoroughly and golden brown.

Mushroom Beef Burgers (Serves 4)

1 lb. ground beef

1 tablespoon minced garlic

1/2 lb. mushrooms, finely chopped 4 hamburger buns
4 sprigs of parsley, finely chopped

lettuce

1/3 cup Parmesan cheese

tomatoes

1.  Combine ground beef, mushrooms, parsley, cheese and garlic.
2.  Shape mixture into 4 round patties and refrigerate for 30 minutes.
3.  Arrange patties in Grill Basket and lower into preheated grill.  Cook for 

8-12 minutes until desired doneness.

4.  Place patties, lettuce and tomatoes on buns. Serve immediately.

Mustard Lamb Chops (Serves 4)

8 lamb chops

1 egg

1 tablespoon mild mustard

1 tablespoon milk

flour, seasoned with black pepper

1/2 cup bread crumbs

1.  Brush both sides of the lamb chops with mustard.
2.  Coat in flour.  Combine egg and milk, then dredge flour-coated chop in 

egg mixture and finally in bread crumbs.

3.  Arrange chops on Grill Basket and lower into preheated grill.
4.  Cook for 13-15 minutes until desired doneness and golden brown.