POULTRY

CHICKEN IN A POT

Serves 4-6

1.5 kg chicken thighs

2 tablespoons tomato paste

1/4 cup plain flour

2 chicken stock cubes

2 rashers bacon, finely chopped

1 tablespoon soy sauce

1 green capsicum, diced

salt and pepper

1 onion, finely chopped

200 g mushrooms, sliced

425 g can peeled tomatoes

 

1.Toss chicken thighs in flour.

2.Combine all ingredients, except mushrooms, in a 3-litre casserole dish.

3.Cover and cook for 30-33 minutes on MEDIUM HIGH. Stir 2-3 times during cooking.

4.Add mushrooms. Cook, uncovered, a further 5-7 minutes on MEDIUM HIGH.

CHICKEN FILLET BURGERS

Serves 4

2 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 prosciutto

 

2 slices pineapple, sliced in half

4 pieces of marinated vegetables such

3 slices cheddar cheese

as eggplant or 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 6-8 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.Serve on a roll with salad.

CHICKEN WITH BACON

 

AND LEEK SEASONING

Serves 4

No.15 chicken

3/4 cup wholemeal breadcrumbs

60 g butter, melted

1 egg yolk

 

1 leek, finely chopped

salt and pepper

 

1 rasher bacon, chopped

20 g butter, melted, extra

 

1.Combine butter, leek and bacon in a bowl. Cook for 1-2 minutes on HIGH.

2.Stir in breadcrumbs, egg yolk and seasonings. Mix well.

3.Fill cavity of chicken with stuffing and secure with a toothpick.

4.Brush chicken with extra melted butter.

5.Place chicken on a rack, breast-side down, cook for 11-13 minutes on

MEDIUM HIGH.

6.Turn over, cook a further 11-13 minutes on MEDIUM HIGH.

7.Stand covered with foil for 10 minutes before carving.

CHICKEN PENNE SALAD

Serves 6

No.15 chicken 20 g butter

1 packet picador cheese (soft capsicum-flavoured cheese)

1 cup chicken stock

1/2 red capsicum, chopped

1/2 yellow capsicum, chopped

1 stick celery, chopped

2 cups penne pasta

4 cups hot tap water

1 tablespoon fresh chives

1.Brush chicken with butter melted for 20 seconds on HIGH.

2.Cook chicken for 28-32 minutes on MEDIUM HIGH turning over halfway through cooking.

3.Cool and then remove chicken flesh from the bone.

4.Cook pasta in a large bowl for 15-16 minutes on HIGH. Stand for 5 minutes, stir and strain. Set aside to cool.

5.Melt cheese by combining with chicken stock in a bowl and cooking on HIGH for 2 minutes.

6.Combine all other ingredients and mix well with chicken, pasta and sauce.

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Sharp R-395F(S), R-330F J operation manual Chicken in a POT, Chicken Fillet Burgers, Chicken Penne Salad, Medium High
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R-330F J, R-395F(S) specifications

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