Sharp R-959(SL)M-AA manual Recipes, Serves 4, 100g parmesan cheese, grated 1 egg medium, beaten

RECIPES

Serves 4 - 6

100g parmesan cheese, grated

1 egg (medium), beaten

6 chicken breast fillets (approx. 200g each)

25g plain flour

400g canned chopped tomatoes

1 clove garlic, crushed (see tip below) 10ml (2 tsp) fresh oregano, chopped 300ml (1/2 pint) hot chicken stock salt and pepper to taste

50g cheddar or parmesan cheese, grated

CHICKEN PARMESAN BAKE

1Place the parmesan cheese in a flan dish.

2 Pour the egg into a second flan dish.

Dip the fillets into the egg and then into the cheese, turnover until thoroughly coated.

3 Place the flour in a bowl, mix to a paste with a little of the juice from the tomatoes. Stir in the tomatoes, garlic, oregano, chicken stock and seasoning.

4 Heat on 100% for 3 - 4 minutes, stirring every minute until thickened.

5 Pour half the mixture into a 2.5 litre (approx. 4 pint) casserole dish. Place the fillets into the sauce then pour the remaining sauce over the fillets.

6 Place on the low rack and cook on DUAL CONVECTION, 200ºC, 70% for 35 minutes, rearrange and coat the chicken with the sauce twice during cooking.

7 Sprinkle with grated cheese 10 minutes before the end of cooking.

Microwave Tip: Peeling garlic easily

Place 3 - 4 cloves of garlic on the turntable. Heat on 100% for 30 seconds. Squeeze at one end until clove pops out.

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