Sharp R-520E manual Chicken in a POT, Chicken Fillet Burgers, Chicken Penne Salad, Medium High

POULTRY

CHICKEN IN A POT	Serves 4-6
1 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 27-30 minutes on MEDIUM HIGH. Stir 2-3 times during cooking.

4.Add mushrooms. Cook, uncovered, a further 6-8 minutes on MEDIUM HIGH.

CHICKEN FILLET BURGERS		Serves 4
2 chicken breast fillets
1 pkt of chicken coating mix
30 g melted butter
TOPPING 1 HAWAIIAN	TOPPING 2 MEDITERRANEAN
1 slice ham, sliced in half	4 pieces of procecuttio
2 slices pineapple, sliced in half	4 pieces of marinated vegetables such
3 slices cheddar cheese	as eggplant of roast capsicum
	1/4 cup grated vintage cheese
	1/4 cup Parmesan cheese

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.Serves on a roll with salad.

CHICKEN WITH BACON
AND LEEK SEASONING		Serves 4
No.15 chicken	1/2 cup fresh 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 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 10-12 minutes on

MEDIUM HIGH.

6.Turn over, cook a further 10-12 minutes on MEDIUM HIGH.

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

CHICKEN PENNE SALAD			Serves 6
No.15 chicken		1 stick celery, chopped
20 g butter		11/2 cups penne pasta
1 packet picador cheese		3 cups hot tap water
1 cup chicken stock		1 tablespoon fresh chives
1/2	red capsicum, chopped	1 shallot, sliced
1/2	yellow capsicum, chopped	salt and pepper to taste

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.

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