Sharp R-380D manual Chicken Cacciatore, Crunchy Camembert Chicken Serves, Chicken Fillet Burgers

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.

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.

CHICKEN FILLET BURGERS		Serves 4
3 chicken breast fillets
1 pkt of chicken coating mix
30 g melted butter
TOPPING 1 HAWAIIAN	TOPPING 2 MEDITERRANEAN
1 slice ham, sliced in half	4 pieces of procecuttio
2 slices pineapple, sliced in half	4 pieces of marinated vegetables such
3 slices cheddar cheese	as eggplant of roast capsicum
	1/4 cup grated vintage cheese
	1/4 cup Parmesan 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.

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.

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