Sharp R-752M - Page 40

38
1 Combine breadcrumbs and cheese.
2 Beat the egg on a plate. Dip each breast first into
the egg and then into the breadcrumb mixture
until thoroughly coated, place in a 2.5 litre (approx.
4 pint) casserole dish and put to one side.
3 Place flour in a bowl, mix to a paste with a little of
the tomato juice. Stir in the rest of the tomatoes,
garlic, oregano and chicken stock, salt and pepper,
mix well. Heat on 100P (HIGH) for 3-4 minutes,
stirring every minute until thickened.
4 Spoon tomato mixture over the chicken breasts
and sprinkle generously with grated cheese.
5 Place on turntable, use sequence programming to cook
on 70P (MEDIUM HIGH) for 24 minutes then on DUAL
GRILL, (MEDIUM HIGH) for 6 mins.
50g (2oz) fresh breadcrumbs
50g (2oz) Parmesan cheese, freshly grated
1 egg (size 3), beaten
675g (1
1
/2lb) boneless chicken breasts
25g (1oz) plain flour
400g (14oz) canned chopped tomatoes
1 clove garlic, crushed (see Tip, below)
10ml (2tsp) fresh oregano, chopped
300ml (
1
/2 pint) chicken stock
salt and pepper to taste
50g (2oz) Cheddar or Parmesan cheese, grated
IDEALLY SERVED WITH NEW POTATOES, CRISP VEGETABLES AND A GLASS OF RED WINE.
C
HICKEN BREASTS PARMESAN
SERVES 6
P
OULTRY
Microwave Tip: Peeling garlic easily
Place 3-4 cloves of garlic on the turntable. Heat on
HIGH for 30 seconds, squeeze at one end until clove
pops out.
4 chicken breasts (boneless)
30ml (2tbsp) clear honey
5ml (1tsp) whole grain mustard
2.5ml (
1
/2tsp) dried tarragon
15ml (1tbsp) tomato purée
150ml (
1
/4 pint) chicken stock
salt and pepper
1 Place the chicken breasts in a casserole dish.
2 Mix all remaining ingredients together and pour
over the chicken.
3 Cook on 70P (MEDIUM HIGH) for 10-11
minutes. Coat the chicken with the sauce
several times during cooking.
H
SERVES 4
ONEYED CHICKEN
SERVES 4
1 Place the mushrooms, onion and garlic in a 2.5
litre (approx. 4 pint) casserole dish. Cook on
100P (HIGH) for 3 minutes.
C
HICKEN CACCIATORE
225g (8oz) mushrooms, sliced
1 medium onion, chopped
1 clove garlic, crushed (see Tip, page 42)
60ml (4tbsp) tomato purée
300ml (
1
/2 pint) red wine
5ml (1tsp) dried oregano (see Tip, page 38)
5ml (1tsp) dried parsley (see Tip, page 38)
salt and pepper to taste
4 chicken portions
2 Stir in remaining ingredients except the chicken,
mix well.
3 Add chicken portions and coat with the sauce.
4 Cook on 70P (MEDIUM HIGH) for 30-33 minutes,
stir and coat the chicken twice during cooking.
Serve with rice or jacket potatoes.