25
CHICKEN IN A POT
Serves 4-6
1.5 kg chicken thighs
1
/4 cup plain fl our
2 rashers bacon, fi nely chopped
1 green capsicum, diced
1 onion, fi nely chopped
425 g can peeled tomatoes
1. Toss chicken thighs in fl our.
2. Combine all ingredients, except mushrooms, in a 3-litre casserole dish.
3. Cover and cook for 30-35 minutes on MEDIUM HIGH. Stir 2-3 times during cooking.
4. Add mushrooms. Cook, uncovered, a further 5-7 minutes on MEDIUM HIGH.
CHICKEN WITH BACON
AND LEEK SEASONING
Serves 4
1.5 kg chicken (approximately)
60 g butter, melted
1 leek, fi nely chopped
1 rasher bacon, chopped
1. Combine butter, leek and bacon in a microwave safe glass bowl. Cook for
1-2 minutes on HIGH.
2. Stir in breadcrumbs, egg yolk and seasonings. Mix well.
3. Fill cavity of chicken with stuffi ng and secure with a toothpick.
4. Brush chicken with extra melted butter.
5. Place chicken on a rack, breast-side down, cook for 11-13 minutes on MEDIUM HIGH.
6. Turn over, cook a further 11-13 minutes on MEDIUM HIGH.
7. Stand covered with foil for 10 minutes before carving.
POULTRY
2 tablespoons tomato paste
2 chicken stock cubes
1 tablespoon soy sauce
salt and pepper
200 g mushrooms, sliced
CHICKEN PENNE SALAD
Serves 6
1.5 kg chicken (approximately)
20 g butter
1 packet picador cheese (soft capsicum - fl avoured cheese)
1 cup chicken stock
1
/2 red capsicum, chopped
1
/2 yellow capsicum, chopped
1 stick celery, chopped
2 cups penne pasta
4 cups hot tap water
1 tablespoon fresh chives
1. Brush chicken with butter melted for 20 seconds on HIGH.
2. Cook chicken for 28-32 minutes on MEDIUM HIGH turning over halfway through cooking.
3. Cool and then remove chicken fl esh from the bone.
4. Cook pasta in a large bowl for 15-16 minutes on HIGH. Stand for 5 minutes,
stir and strain. Set aside to cool.
5. Melt cheese by combining with chicken stock in a bowl and cooking on HIGH for
2 minutes.
6. Combine all other ingredients and mix well with chicken, pasta and sauce.
CHICKEN FILLET BURGERS
Serves 4
2 chicken breast fi llets
1 pkt of chicken coating mix
30 g melted butter
TOPPING 1 HAWAIIAN
1 slice ham, sliced in half
2 slices pineapple, sliced in half
3 slices cheddar cheese
1. Brush fi llets with butter.
2. Place chicken and seasoning mix into a freezer bag. Toss to coat chicken.
3. Place chicken fi llets onto a roasting rack.
4. Cook for 6-8 minutes on MEDIUM HIGH, turning halfway through cooking.
5. Layer topping on chicken, fi nishing with cheese.
6. Cook for 4-6 minutes on MEDIUM.
7. Serve on a roll with salad.
TOPPING 2 MEDITERRANEAN
4 pieces of prosciutto
4 pieces of marinated vegetables such
as eggplant or roast capsicum
1
/4 cup grated vintage cheese
1
/4 cup Parmesan cheese
3
/4 cup wholemeal breadcrumbs
1 egg yolk
salt and pepper
20 g butter, melted, extra
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