Sharp R-82STM Chicken Breasts Parmesan, Honeyed Chicken, Chicken, Mascarpone & Mushroom Gratin

POULTRY

CHICKEN BREASTS PARMESAN

SERVES 6PREPARATION TIME - 12 MINUTES IDEAL SERVED WITH NEW POTATOES, CRISP VEGETABLES AND A GLASS OF RED WINE.

50g (2oz) fresh breadcrumbs

50g (2oz) Parmesan cheese, freshly grated

1 egg (size 3), beaten

675g (11/2lb) boneless chicken breasts

25g (1oz) plain flour

400g (14oz) canned chopped tomatoes

1 clove garlic, crushed (see Tip, below)

10ml (2tsp) fresh oregano, chopped

300ml (1/2 pint) chicken stock

salt and pepper to taste

50g (2oz) Cheddar or Parmesan cheese, grated

Microwave Tip: Peeling garlic easily

Place 3-4 cloves of garlic on the turntable. Heat on HIGH for 30 seconds, squeeze at one end until clove pops out.

1 Combine breadcrumbs and cheese.

2Beat the egg on a plate. Dip each breast first into the egg and then into the breadcrumb mixture until thoroughly coated, place in a 2.5 litre (approx. 4 pint) casserole dish and put to one side.

3Place flour in a bowl, mix to a paste with a little of the tomato juice. Stir in the rest of the tomatoes, garlic, oregano and chicken stock, salt and pepper, mix well. Heat on HIGH for 3-4 minutes, stirring every minute until thickened.

4Spoon tomato mixture over the chicken breasts.

5Place on the low rack, cook for 30 minutes on DUAL CONVECTION, 200oC, MEDIUM HIGH.

6Rearrange the chicken pieces twice whilst cooking.

7Sprinkle generously with grated cheese, 15 minutes before the end of cooking.

HONEYED CHICKEN

SERVES 4

4 chicken breasts

30ml (2tbsp) clear honey (See Tip, opposite)

5ml (1tsp) whole grain mustard

2.5ml (1/2tsp) dried tarragon 15ml (1tbsp) tomato purée

150ml (1/4 pint) chicken stock

salt and pepper to taste

PREPARATION TIME - 6 MINUTES

1 Place the chicken breasts in a casserole dish.

2 Mix all remaining ingredients together and pour over the chicken.

3Cook on MEDIUM HIGH for 11-12 minutes. Coat the chicken with the sauce several times during cooking.

Microwave Tip: Softening crystalised honey

Place 100g (4oz) honey in a bowl. Heat on HIGH for 1 minute until runny.

CHICKEN, MASCARPONE & MUSHROOM GRATIN

SERVES 4

4 chicken breasts, cut into 5cm pieces

225g mushrooms, sliced

2 leeks, sliced

50g butter

300g mushroom sauce as in cookbook (see page 58)

250g mascarpone cheese

grating of nutmeg

salt and pepper to taste

1-2 tsp wholegrain mustard

PREPARATION TIME - 15 MINUTES

1 Place the chicken, leeks and mushrooms into a bowl with the butter and cook on HIGH for 7-8 minutes.

2Make the mushroom sauce as page 59. Then mix the mascarpone cheese into the sauce.

3Season the leeks, chicken and mushrooms with the nutmeg, salt, pepper and mustard. Stir.

4Mix the sauce with the chicken mixture.

5Place on the low rack and bake on DUAL CON- VECTION for 15 minutes at 200°C MEDIUM. Stir halfway through the cooking time.

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