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MEAT AND POULTRY
Ingredients
500 g (1lb 2 oz) new potatoes
45 ml (3 tbsp) pesto
15 ml (1 tbsp) oil
1 onion, finely chopped
4 x 125 g (5 oz) boneless skinned chicken
breasts, cut into strips
400 g (14 oz) can chopped tomatoes
30 ml, (2 tbsp) tomato puree
4- 5 drops Tabasco
Salt and Pepper
175 g (6 oz) fresh white breadcrumbs
1 garlic clove, finely chopped
75 ml (5 tbsp) Parmesan cheese
Chicken Pesto Crumble Serves 4
Dish: large shallow dish, large bowl
1. Cut the potatoes into chunks, place in a
dish with 90 ml, (6 tbsps of water), cover,
cook for 7-8 minutes on High Micro or
until soft, drain.
2. Stir the pesto into the potatoes and put
aside to keep warm.
3. Place oil and onion in a large bowl cook
on HIGH Micro for 2-3 minutes to soften
the onion.
4. Add chicken, cover and cook on
MEDIUM Micro for 4 minutes.
5. Add the tomatoes, tomato puree,
Tabasco and season. Cook on HIGH
Micro for 3 minutes.
6. Cook chicken mixture for a further 5 - 6
minutes on MEDIUM Micro, so that the
tomato sauce starts to thicken.
7. Add the chicken to the potatoes.
8. Mix the breadcrumbs with the garlic and
Parmesan cheese, sprinkle over the
chicken.
9. Cook on Combination: GRILL 1 and LOW
Micro for 8 - 9 minutes until heated through
and golden brown in colour.
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