p58_cre 8/28/06 11:57:33 AM

RECIPES

Serves

225g mushroom, sliced

125g onion, chopped

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

300ml (1/2 pint) red wine

5ml (1 tsp) dried oregano (see tip, page 56) 5ml (1 tsp) dried parsley (see tip, page 56) salt and pepper to taste

4 chicken portions

Serves

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 chicken breast fillets (approx. 200g each) 45ml (3 tbsp) clear honey (see tip, page 87) 5ml (1 tsp) whole grain mustard

2.5ml (1/2 tsp) dried tarragon (see tip, page 56) 15ml (1 tbsp) tomato purée

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

salt and pepper

Serves

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

15ml (1 tbsp) clear honey (see tip, page 87) 150g cornflakes, crushed

4 chicken fillets (approx. 200g each)

CHICKEN CACCIATORE

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.

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

4Cook 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

1Place 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.

2Place the cornflakes in a bowl.

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

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

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

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Image 60
Sharp R-98STM-A, R-959M Place the fillets in a greased 25cm 10 flan dish, Chicken Cacciatore, Crispy Parmesan Chicken
Page 59 Page 61

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