49
RECIPE
Chicken

Chicken and Vegetable

Rice Paper Rolls

2
chicken breasts, approximately 200-250g each
24 large rice paper rolls
1 avocado, halved and thinly sliced
1 carrot, fi nely grated
½ green capsicum, thinly sliced
½ small iceberg lettuce, washed and shredded
Sweet chilli sauce, to serve
Makes 12
• Place chicken breast on the rack on one of the
glass trays provided. Place glass tray in the
LOWER position.
•
Manually set oven to Steam Cook High > 13 minutes
> START.
• When oven beeps and stops cooking, remove the
tray and turn over chicken. Return tray back to the
oven in the LOWER position.
• Manually set oven to Steam Cook High
>
a further
12 minutes and 30 seconds > START.
• Rest chicken for 10 minutes. Finely slice into small
pieces.
• Place two rice paper rolls together in luke warm
water until soft. Repeat this process for the
remaining rice paper rolls.
• To prepare rolls, dry the softened rice paper rolls
and thinly layer with chicken, avocado, carrot,
capsicum and lettuce.
• Fold each short end of the rice paper roll over the
top and bottom of the fi lling. Fold one edge of rice
paper over and tuck in alongside the fi lling, then
fold over the other side, making a roll. Press down
lightly to seal. Repeat with remaining rice paper
rolls and fi lling.
• Serve with sweet chilli sauce.

Chicken Caesar Salad

1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
300 g chicken breast fi llet
2 lean rashers bacon
½ cup grated parmesan cheese
1 cos lettuce, washed and torn
DRESSING
2 cloves garlic, crushed
¼ cup whole egg mayonnaise
1 dash Tabasco sauce
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
2 anchovy fi llets, minced (optional)
Pepper to taste
Serves 4
• In a small bowl, combine Worcestershire sauce and
Dijon mustard. Evenly coat the chicken breast with
marinade mixture.
• Place chicken on one of the steam trays and on the
glass tray provided. Place glass tray in the LOWER
position.
•
Manually set oven to Steam Cook High > 12 minutes
> START.
• When oven beeps and stops cooking, remove the
tray and turn over chicken. Return tray back to
oven in the LOWER position
• Manually set oven to Steam Cook High
>
a further
12 minutes and 30 seconds > START.
• Allow chicken to cool before slicing into thin strips.
Set aside.
• Place bacon between two sheets of paper towel.
• Manually set oven to Microwave 100% > 2 minutes
> START.
• Allow bacon to cool before slicing into thin strips.
DRESSING
• In a separate bowl, combine garlic, whole egg
mayonnaise, Tabasco sauce, Dijon mustard,
Worcestershire sauce, lemon juice, anchovy fi llets
(optional), and pepper. Mix until well combined. Set
aside.
• Place the lettuce in a large bowl. Add chicken,
bacon, parmesan cheese and dressing. Toss to
coat evenly. For crispy lettuce, serve straight away.