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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Fine mesh oil skimmer — remove crumbs from frying oil between batches
Compact sous vide circulator with app — Bluetooth control, 1100W
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Fine mesh oil skimmer — remove crumbs from frying oil between batches
Compact sous vide circulator with app — Bluetooth control, 1100W
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Rinse the chicken and pat dry with paper towel. Cut 4 10-inch squares of heavy duty foil. Pour 1 Tbs oil on each sheet of foil; spread to cover foil. Place chicken on foil squares. Sprinkle with salt, pepper and garlic powder Combine onion, green pepper, parsley, and tomatoes; toss. Spoon vegetable mixture evenly over the chicken. Fold and seal foil. Place foil packs on cooking sheet and bake at 425F for 40 minutes. Serve chicken from foil packets. Be careful when opening packets; steam is trapped inside.