Panasonic NN-C2000W Chicken Rolls with Honey Mustard, Chicken Pie, Apricot Nectar Chicken MC R

Poultry

Cooking Guide

Chicken Curry

Chicken Rolls with Honey Mustard

Serves: 4 to 6
Ingredients:
8	chicken thigh fillets
16	prunes, pitted
8	spring onions
2 tablespoon	flaked almonds
4 rashers	rindless bacon, halved lengthwise
Honey Mustard Glaze
1 tablespoon	brown sugar
1 tablespoon	French Mustard
1 tablespoon	honey
10 g	butter, melted
	ground black pepper

Method:

Open out each thigh fillet and trim away fat. Place 2 prunes, some spring onion and a few flaked almonds on each fillet. Roll fillets up and wrap a piece of bacon around each one. Secure with toothpicks. Blend all glaze ingredients together in a small bowl. Place chicken into a 3-litre dish in a single layer and brush with glaze mixture. Cook on MED HIGH for 16 to 20 minutes, turning halfway through cooking.

Chicken Pie		C
Serves: 4 to 6
Ingredients:
500 g	chicken thigh fillets, diced
60 g	butter
1	onion, chopped
100 g	mushroom, sliced
1/4 cup	flour
1 cup	milk
1 teaspoon	mixed herbs
1 teaspoon	prepared mustard
1/2 cup	pepper to taste
	grated Swiss cheese
2	sheets ready rolled puff pastry

Method:

Place chicken into a 3-litre casserole dish and cook on MED HIGH for 5 to 6 minutes. Place butter and onion into a 2-litre dish and cook on HIGH for 2 minutes. Stir in flour, cook on HIGH for 1 minute and gradually add milk stirring constantly. Cook on HIGH for 2 to 3 minutes or until thick. Add herbs, mustard, pepper and cheese and mushrooms, mix well. Stir through chicken and set aside.

To Cook by Convection:

Preheat oven to 200°C. Grease a 20 cm pie dish, line with one sheet of pastry. Add chicken filling and cover with other sheet of pastry. Trim edges. Place on Low Rack and cook on 200˚C for 30 to 40 minutes.

Apricot Nectar Chicken MC R

Serves: 4 to 6
Ingredients:
40 g	pkt French onion soup mix
200 ml	apricot nectar
1 kg	chicken Drumsticks

Method:

In a 2-litre dish mix apricot nectar and French onion soup mix. Add chicken drumsticks and mix to coat with sauce. Cook on Combination 6 for 50 to 55 minutes, turning halfway through cooking.

Chicken Curry R

Serves: 4 to 6
Ingredients:
1	onion, chopped
2 tablespoons	red curry paste
500 g	chicken fillets
2 cups	finely sliced vegetables
1 cup	coconut milk

Method:

In a 3-litre dish mix onion and curry paste.

Set on HIGH for 3 minutes. Add chicken. Cook on MEDIUM for 3 minutes. Stir. Cook on MEDIUM for 3 minutes., Add vegetables, and coconut milk. Cover. Cook on HIGH for 4 minutes.

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