CRUNCHY CAMEMBERT CHICKEN Serves 6
125 g camembert cheese, finely chopped
2 rashers bacon, finely chopped
1/2 cup toasted, slivered almonds
2 tablespoons seeded mustard No.15 chicken
2 tablespoons honey
1.Mix camembert, bacon, almonds and 1 tablespoon mustard together.
2.Press camembert mixture between skin and flesh of chicken. Tie chicken legs together.
3.Mix remaining mustard and honey. Brush over chicken.
4.Place breast side down on a roasting rack, cook for
5.Allow to stand covered with foil for 10 minutes before serving.
CHICKEN FILLET BURGERS | Serves 4 | |
3 chicken breast fillets |
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1 pkt of chicken coating mix |
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30 g melted butter |
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TOPPING 1 HAWAIIAN | TOPPING 2 MEDITERRANEAN | |
1 slice ham, sliced in half | 4 pieces of procecuttio |
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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 |
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| 1/4 cup Parmesan cheese |
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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
5.Layer topping on chicken, finishing with cheese.
6.Cook for
7.Serves on a roll with salad.
ROAST CHICKEN | Serves 4 |
No.15 chicken
30 g butter, melted Season All salt
1.Wash and dry chicken well.
2.Tie legs of chicken together with string.
3.Place
4.Baste with butter and sprinkle with Season All salt.
5.Cook for
6.Turn chicken over. Baste with butter and sprinkle with Season All salt.
7.Cook a further
8.Allow to stand covered with foil for 10 minutes before serving.
25
