Panasonic NN-ST557W, NN-ST557M manual Honey Mustard Glaze

Poultry and Eggs

GREEN PEPPERCORN CHICKEN

Serves: 4

Ingredients:
500 g	sliced chicken breast fillets
2 tablespoons	green peppercorns
1 tablespoon	seeded mustard
1 teaspoon	chicken stock powder
2 tablespoons	lemon juice
1⁄2 cup	cream

Method:

Place chicken in a 3-litre casserole dish. Cook on Medium-High for 8 to 10 minutes stirring halfway through cooking. Mix together peppercorns, mustard, stock powder, lemon juice and cream. Pour over chicken, stir. Cook on High for 2 to 3 minutes.

THAI CHICKEN CURRY

Serves: 4

Ingredients:
1	onion, chopped
2 tablespoons	red curry paste
500 g	chicken fillets, sliced
1 tablespoon	fish sauce
1 tablespoon	brown sugar
2 cups	finely sliced vegetables
1 cup	coconut milk

Method:

Place onion and curry paste in a 3-litre casserole dish. Cook on High for 4 to 5 minutes. Add chicken and combine. Cook on Medium-High for 6 minutes, stirring once during cooking. Add fish sauce, brown sugar, vegetables and coconut milk. Stir well. Cover and cook on High for 4 to 6 minutes. Serve with Jasmine rice.

APRICOT NECTAR CHICKEN

Serves: 4

Ingredients:
400 ml	apricot nectar
40 g	French onion soup mix
1	onion, diced
1	clove garlic, crushed
1⁄2 cup	dried apricots
1 kg	chicken legs

Method:

Place all ingredients except chicken legs into a 3-litre dish. Mix well to combine. Add chicken legs and stir to coat with sauce. Cook on Medium-High for 20 to 25 minutes, stirring halfway through cooking.

CHICKEN CACCIATORE

Serves: 4

Ingredients:
400 g	can diced tomatoes
1⁄4 cup	tomato paste
1 teaspoon	minced garlic
1	onion, diced
2 teaspoons	dried oregano
1 kg	chicken drumsticks
1⁄4	red capsicum, sliced

Method:

Place all ingredients in a 2-litre casserole dish. Stir until combined. Cover and cook on Medium-High for 10 to 12 minutes. Turn chicken and stir. Cook on Medium-High for 10 to 12 minutes.

CHICKEN SAN CHOY BAU

Serves: 4

Ingredients:
10	dried shiitake mushrooms
2 teaspoons	sesame oil
1	clove garlic, chopped
500 g	minced chicken
10	water chestnuts, finely chopped
227 g	bamboo shoots, chopped
1⁄4 cup	soy sauce
1 tablespoon	oyster sauce
2 tablespoons	sherry
1	small iceberg lettuce

Method:

Cover mushrooms with boiling water, stand for 30 minutes. Drain, remove stems and chop finely. Place oil and garlic in a 2-litre casserole dish, cook on High for 50-60 seconds. Add chicken and cook on Medium for 6 to 8 minutes. Add remaining ingredients except lettuce and cook on Medium for 6 to 8 minutes. Separate lettuce leaves, place tablespoons of mixture into each lettuce leaf. Serve immediately.

CHICKEN ROLLS WITH HONEY MUSTARD

Serves: 4 to 6

Ingredients:
8	chicken thigh fillets
16	prunes, pitted
8	green onions, sliced
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 green 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 Medium-High for 16 to 20 minutes, turning halfway through cooking.

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