– 93 –
Poultry
P
ARMESAN
C
RUSTED
C
HICKEN
Serves: 4
Ingredients:
1
kg
chicken breast fi llets
40
g
butter
2 cloves garlic, crushed
1 cup fresh breadcrumbs
¼ cup chopped parsley
½ cup grated fresh Parmesan cheese
Method:
Trim chicken fi llets and place in a single layer onto
Grill Tray. Set aside. Place butter into a small dish
and melt on 600 W for 1 minute. Preheat oven to
200 °C. Brush butter over chicken fi llets and sprinkle
with combined remaining ingredients put Grill Tray in
lower shelf position. Cook at 200 °C for 35 minutes
or until cooked through and golden brown.
C
HICKEN
P
IE
Serves: 4 to 6
Ingredients:
500
g
chicken thigh fi llets, diced
60
g
butter
1 onion, chopped
100
g
mushrooms, sliced
¼ cup fl our
1 cup milk
1 teaspoon mixed herbs
1 teaspoon French mustard
pepper to taste
½ cup grated Swiss cheese
2 sheets ready rolled puff pastry
Method:
Place chicken into a 3-litre casserole dish and cook
on 800 W for 5 to 6 minutes. Place butter and onion
into a 2-litre dish and cook on 1000 W for 2 minutes.
Stir in fl our, cook on 1000 W for 1 minute and
gradually add milk. Stirring constantly. Cook on
1000 W for 2 to 3 minutes stir every minute or until
thick. Add herbs, mustard, pepper cheese and
mushrooms, mix well. Stir through chicken and set
aside.
To Cook by Oven:
Preheat oven to 200 °C. Grease a 20 cm pie dish,
line with one sheet of pastry. Add chicken fi lling and
cover with other sheet of pastry. Trim edges. Place
on Grill Tray in lower shelf position and cook on 200
°C for 30 to 40 minutes.
R
OAST
C
HICKEN IN
S
PINACH
Ingredients:
1
kg
chicken (cut open from breast, cut
slit at the thigh area)
400
g
spinach
Sauce:
40
g
garlic
15
g
oregano leaves
30 ml lemon juice
30 ml vegetable oil
30
g
oyster sauce
1 teaspoon sesame oil
1 teaspoon salt
½ tablespoon dark soya sauce
2 teaspoons coarse black pepper
Method:
To Make Sauce:
Mix garlic, oregano leaves, lemon juice, vegetable
oil, oyster sauce, sesame oil, salt, dark soya sauce
and coarse black pepper well.
Seasoned chicken with sauce for about 2-3 hours.
Leave aside. Place chicken in an oven proof plate,
put on Grill Tray.
Preheat oven at 210 °C till hot. Bake chicken at
210 °C for about 50-55 minutes in lower shelf. (turn
over at ½ time)
Remove chicken from dish, next add spinach into the
chicken sauce, cook on 1000 W for 2-3 minutes. (stir
at ½ time). Serve the chicken with the spinach.
F0003BU00QP_CB_2016023.indd 93 2016/6/23 11:30:37
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