Sharp R-350R manual Chicken in a POT, Chicken Fillet Burgers, Chicken Penne Salad

POULTRY

CHICKEN IN A POT	Serves 4-6
1.5 kg chicken thighs	2 tablespoons tomato paste
1/4 cup plain flour	2 chicken stock cubes
2 rashers bacon, finely chopped	1 tablespoon soy sauce
1 green capsicum, diced	salt and pepper
1 onion, finely chopped	200 g mushrooms, sliced
425 g can peeled tomatoes

1.Toss chicken thighs in flour.

2.Combine all ingredients, except mushrooms, in a 3-litre casserole dish.

3.Cover and cook for 30-35 minutes on MEDIUM HIGH. Stir 2-3 times during cooking.

4.Add mushrooms. Cook, uncovered, a further 5-7 minutes on MEDIUM HIGH.

CHICKEN FILLET BURGERS Serves 4

2 chicken breast fillets

1 pkt of chicken coating mix

30 g melted butter

CHICKEN WITH BACON
AND LEEK SEASONING		Serves 4
1.5 kg chicken (approximately)	3/4 cup wholemeal breadcrumbs
60 g butter, melted	1 egg yolk
1 leek, finely chopped	salt and pepper
1 rasher bacon, chopped	20 g butter, melted, extra

1.Combine butter, leek and bacon in a microwave safe glass bowl. Cook for 1-2 minutes on HIGH.

2.Stir in breadcrumbs, egg yolk and seasonings. Mix well.

3.Fill cavity of chicken with stuffing and secure with a toothpick.

4.Brush chicken with extra melted butter.

5.Place chicken on a rack, breast-side down, cook for 11-13 minutes on MEDIUM HIGH.

6.Turn over, cook a further 11-13 minutes on MEDIUM HIGH.

7.Stand covered with foil for 10 minutes before carving.

CHICKEN PENNE SALAD Serves 6

1.5 kg chicken (approximately)

20 g butter

1 packet picador cheese (soft capsicum - flavoured cheese)

1 cup chicken stock

TOPPING 1 HAWAIIAN

1 slice ham, sliced in half

2 slices pineapple, sliced in half

3 slices cheddar cheese

TOPPING 2 MEDITERRANEAN

4 pieces of prosciutto

4 pieces of marinated vegetables such as eggplant or roast capsicum

1/4 cup grated vintage cheese

1/4 cup Parmesan cheese

1/2	red capsicum, chopped
1/2	yellow capsicum, chopped
1 stick celery, chopped
2 cups penne pasta
4 cups hot tap water
1 tablespoon fresh chives

1.Brush fillets with butter.

2.Place chicken and seasoning mix into a freezer bag. Toss to coat chicken.

3.Place chicken fillets onto a roasting rack.

4.Cook for 6-8 minutes on MEDIUM HIGH, turning halfway through cooking.

5.Layer topping on chicken, finishing with cheese.

6.Cook for 4-6 minutes on MEDIUM.

7.Serve on a roll with salad.

1.	Brush chicken with butter melted for 20 seconds on HIGH.
2.	Cook chicken for 28-32 minutes on MEDIUM HIGH turning over halfway through cooking.
3.	Cool and then remove chicken flesh from the bone.
4.	Cook pasta in a large bowl for 15-16 minutes on HIGH. Stand for 5 minutes,
	stir and strain. Set aside to cool.
5.	Melt cheese by combining with chicken stock in a bowl and cooking on HIGH for
	2 minutes.
6.	Combine all other ingredients and mix well with chicken, pasta and sauce.

25

R-350R CKBK [23-30].indd 25

11/11/0911/11/09 11:56:5711:56:57 AMAM