40
RECIPES
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CHICKEN BREASTS PARMESAN
Serves 4
50g (2oz) fresh breadcrumbs
50g (2oz) Parmesan cheese, freshly grated
1 egg (size 3), beaten
900g (2lb) boneless chicken breast
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
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 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 for 24 minutes (stir twice during
cooking), then on DUAL GRILL, 70P for 6 mins.
HONEYED CHICKEN
Serves 4
4 boneless chicken breasts (200g (7oz) each)
45ml (3tbsp) clear honey
5ml (1tsp) whole grain mustard
2.5ml (
1
/2tsp) dried tarragon (see Tip, page 37)
15ml (1tbsp) tomato purée
150ml (
1
/4 pint) chicken stock
15ml (1tbsp) cornflour
salt and pepper
1 Place the chicken breasts in a casserole dish.
2Mix all remaining ingredients together and pour
over the chicken.
3 Cook on 70P for 20 minutes. Turnover and coat the
chicken with the sauce several times during cooking.
CHICKEN CACCIATORE
Serves 4
225g (8oz) mushrooms, sliced
125g (5oz) onion, chopped
1 clove garlic, crushed (see Tip above)
60ml (4tbsp) tomato purée
300ml (
1
/2 pint) red wine
5ml (1tsp) dried oregano (see Tip, page 37)
5ml (1tsp) dried parsley (see Tip, page 37)
salt and pepper to taste
4 chicken fillets (200g (7oz) each)
1 Place the mushrooms, onion and garlic in a 2.5 litre
(approx. 4 pint) casserole dish. Cook on 100P for 3
minutes.
2 Stir in remaining ingredients except the chicken, mix
well.
3 Add chicken fillets and coat with the sauce.
4 Cook on 70P for 30 minutes, stir and coat the
chicken twice during cooking.
Serve with rice or jacket potatoes.
Microwave Tip: Peeling garlic easily
Place 3-4 cloves of garlic on the turntable. Heat on 100P for 30 seconds, squeeze at one end until the
clove pops out.
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