Sharp R-2V58 Thighs No chicken, Plain Flour Butter, Bacon Finely, Cubes Butter, Melted, Except

POULTRY

CHICKENWITHBACON

CHICKENINAPOT

ANDLEEKSEASONING

4 chicken

thighs

No. 15 chicken

l/4 cup

plain

flour

60

g butter,

melted

2 rashers

bacon,

finely

chopped

1 leek,

finely

chopped

1 green capsicum,

diced

2 rashers

bacon,

chopped

1 onion,

finely

chopped

1l/2 cups breadcrumbs

425 g can peeled

tomatoes

1 egg

yolk

(beaten)

1 tablespoon

tomato

paste

salt and pepper

2 chicken

stock

cubes

20

g butter,

melted,

extra

1 tablespoon

soy

sauce

Combine butter, leek and bacon in a bowl. Cook for l-2 minutes on HIGH.

salt and

pepper

:-

Stir

in

bread,

egg yolk

and seasonings.

Mix

well.

100 g mushrooms,

sliced

3:

Fill

cavity

of chicken

with

stuffing

and

secure with

a toothpick.

1. Toss

chicken

thighs

in flour.

4.

Brush

chicken

with

extra

melted

butter.

2.

Add

chicken

and

all other

ingredients

(except

mushrooms)

to a large

5.

Place

chicken

on a rack,

breast-side

down,

cook for

18-22

minutes on

casserole

dish.

70%.

3.

Cover and

cook

for 30

minutes on 70%. Stir at

10 minutes

intervals.

6.

Turn

over,

cook

a further

18-22

minutes

on

70%.

4.

Add

mushrooms.

Cook

uncovered for

a further

5-7 minutes

on 70%.

7.

Stand

covered

with

aluminium

foil

for

10 minutes

before

serving.

Serves

2-4

Serves 4

CHICKENANDMACARONIBAKE

No. 15 chicken

20 g butter, melted

2 cups macaroni l/4 cup plain flour 300 mL sour cream 250 mL chicken stock 1 cup grated cheese

1 tablespoon chopped parsley

1.Melt butter for 20 seconds on 100%. Brush over Chicken.

2.Place on a roasting rack. Cook for 35-37 minutes on 70%, turning halfway through cooking.

3.Allow chicken to cool.

4.Place macaroni in a lame bowl. Cover with hot water. Cook for 15-20

minutes on 100% or un-til pasta is tender. Drain. Remove flesh from chicken.

:: Mix together plain flour, sour cream and chicken stock.

7.Combine chicken, macaroni and sauce mixture. Sprinkle witt 1 cheese and cook for 15-18 minutes on 70%.

8.Sprinkle with parsley.

9.Serve immediately with a tossed salad.

-_ --.. -._ Serves 4

APRICOT'CHICKEN

4 chicken thighs

1 packet French onion soup

1 tablespoon plain flour

250 mL apricot nectar

825g can apricot halves, drained

1.Place in a large casserole dish.

2.Toss chicken in combined French onion soup and plain flour.

3.Cook chicken for 15 minutes on 70%.

4.Pour over apricot nectar and apricots.

5.Cook, covered, for 15-20 minutes on 70%.

6.Serve hot with pasta.

Serves 4