25
CHICKEN CACCIATORE
Serves 6
6 chicken thighs
1/4 cup flour
1 tablespoon Season All salt
1 onion, sliced
30 g butter
1 clove garlic, crushed
2 tablespoons tomato paste
440 g can peeled tomatoes
2 chicken stock cubes
1/2 cup white wine
1 green capsicum, thinly sliced
6 black olives, sliced
1. Place chicken, flour and Season All salt into a freezer bag. Toss until
chicken is coated.
2. Combine chicken thighs, any flour remaining in bag, onion, butter, garlic,
tomato paste, juice from tomatoes, stock cubes and white wine in a 3-litre
casserole dish.
3. Cover and cook for 22-26 minutes on MEDIUM HIGH. Stir 2-3 times during
cooking.
4. Add capsicum and chopped tomatoes. Cover and cook a further 10-12
minutes on MEDIUM HIGH.
5. Garnish with black olives.
CHICKEN FILLET BURGERS
Serves 4
3 chicken breast fillets
1 pkt of chicken coating mix
30 g melted butter

TOPPING 1 HAWAIIAN

1 slice ham, sliced in half
2 slices pineapple, sliced in half
3 slices cheddar 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 8-10 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.
CRUNCHY CAMEMBERT CHICKEN
Serves 6
125 g camembert cheese, finely chopped
2 rashers bacon, finely chopped
1/2 cup toasted, slivered almonds
2 tablespoons seeded mustard
No.15 chicken
2 tablespoons honey
1. Mix camembert, bacon, almonds and 1 tablespoon mustard together.
2. Press camembert mixture between skin and flesh of chicken.
Tie chicken legs together.
3. Mix remaining mustard and honey. Brush over chicken.
4. Place breast side down on a roasting rack, cook for 30-32 minutes on
MEDIUM HIGH. Turn over halfway through cooking.
5. Allow to stand covered with foil for 10 minutes before serving.

TOPPING 2 MEDITERRANEAN

4 pieces of procecuttio
4 pieces of marinated vegetables such
as eggplant of roast capsicum
1/4 cup grated vintage cheese
1/4 cup Parmesan cheese
ROAST CHICKEN
Serves 4
No.15 chicken
30 g butter, melted
Season All salt
1. Wash and dry chicken well.
2. Tie legs of chicken together with string.
3. Place breast-side down on a roasting rack.
4. Baste with butter and sprinkle with Season All salt.
5. Cook for 14-16 minutes on MEDIUM HIGH.
6. Turn chicken over. Baste with butter and sprinkle with Season All salt.
7. Cook a further 14-16 minutes on MEDIUM HIGH.
8. Allow to stand covered with foil for 10 minutes before serving.