RECIPES

Serves 4

225g mushroom, sliced

125g onion, chopped

1 clove garlic, crushed (see tip, page 67) 60ml (4 tbsp) tomato purée

300ml (1/2 pint) red wine

5ml (1 tsp) dried oregano (see tip, page 63) 5ml (1 tsp) dried parsley (see tip, page 63) salt and pepper to taste

4 chicken portions

Serves 4

175g golden breadcrumbs 10ml (2 tsp) paprika salt and pepper

30ml (2 tbsp) parmesan cheese, grated 1 egg (medium)

30ml (2 tbsp) milk

4 chicken fillets (approx. 225g each)

Serves 4

4 chicken breast fillets (approx. 200g each) 45ml (3 tbsp) clear honey (see tip, page 94) 5ml (1 tsp) whole grain mustard

2.5ml (1/2 tsp) dried tarragon (see tip, page 63) 15ml (1 tbsp) tomato purée

150ml (1/4 pint) chicken stock 15ml (1 tbsp) cornflour

salt and pepper

Serves 4

30ml (2 tbsp) wholegrain mustard 30ml (2 tbsp) dijon mustard 45ml (3 tbsp) mango chutney

15ml (1 tbsp) clear honey (see tip, page 94) 150g cornflakes, crushed

4 chicken fillets (approx. 200g each)

CHICKEN SATAY

1Place the mushrooms, onion and garlic in a 2.5 litre (approx. 4 pint) casserole dish.

Cook on 100% for 4 minutes.

2Stir in remaining ingredients except the chicken, mix well.

3 Add chicken portions and turn to coat with the sauce.

4 Cook on DUAL CONVECTION, 200ºC, 70% for 30 minutes, stir and coat the chicken twice during cooking.

Serve with rice or jacket potatoes.

CRISPY PARMESAN CHICKEN

1Mix the breadcrumbs, paprika, seasonings and Parmesan cheese together in a large flan dish.

2Beat the egg and milk together and pour into a second flan dish.

3Dip the fillets into the egg mixture, then into the crumbs, turn over until well coated.

4Put the fillets in a greased 25cm (10”) flan dish and place on the low rack.

5Cook on DUAL GRILL, 70% for 14 minutes; turn over after 10 minutes.

HONEYED CHICKEN

1 Place the chicken breasts in a casserole dish.

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

3Place on the low rack and cook on DUAL CONVECTION, 200ºC, 70% for 20 minutes.

Rearrange the chicken and coat with the sauce 3 times during cooking.

CRUNCHY CHICKEN FILLETS

1In a medium bowl, combine the mustards, chutney and honey.

2 Place the cornflakes in a bowl.

Dip the fillets into the mustard mixture then the cornflakes crumbs, turn over to coat evenly.

3 Place the fillets in a greased 25cm (10”) flan dish.

4 Place on the low rack and cook on DUAL CONVECTION, 220ºC, 50% for 20 minutes.

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Sharp R-959(SL)M-AA manual Crispy Parmesan Chicken, Honeyed Chicken, Crunchy Chicken Fillets

R-959(SL)M-AA specifications

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