47
P
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 HIGH for 3-4 minutes, stirring
every minute until thickened.
4 Spoon tomato mixture over the chicken breasts.
5 Place on the low rack, cook for 30 minutes on
DUAL CONVECTION, 200
o
C, MEDIUM HIGH.
6 Rearrange the chicken pieces twice whilst cooking.
7 Sprinkle generously with grated cheese, 15
minutes before the end of cooking.
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
IDEAL SERVED WITH NEW POTATOES, CRISP VEGETABLES AND A GLASS OF RED WINE.
C
HICKEN BREASTS PARMESAN
SERVES 6PREPARATION TIME - 12 MINUTES
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
30ml (2tbsp) clear honey (See Tip, opposite)
5ml (1tsp) whole grain mustard
2.5ml (
1
/2tsp) dried tarragon
15ml (1tbsp) tomato purée
150ml (
1
/4 pint) chicken stock
salt and pepper to taste
1 Place the chicken breasts in a casserole dish.
2 Mix all remaining ingredients together and pour
over the chicken.
3 Cook on MEDIUM HIGH for 11-12 minutes. Coat
the chicken with the sauce several times during
cooking.
H
SERVES 4PREPARATION TIME - 6 MINUTES
ONEYED CHICKEN
4 chicken breasts, cut into 5cm pieces
225g mushrooms, sliced
2 leeks, sliced
50g butter
300g mushroom sauce as in cookbook (see page 58)
250g mascarpone cheese
grating of nutmeg
salt and pepper to taste
1-2 tsp wholegrain mustard
1 Place the chicken, leeks and mushrooms into a
bowl with the butter and cook on HIGH for 7-8
minutes.
2 Make the mushroom sauce as page 59. Then mix
the mascarpone cheese into the sauce.
3 Season the leeks, chicken and mushrooms with
the nutmeg, salt, pepper and mustard. Stir.
4 Mix the sauce with the chicken mixture.
5 Place on the low rack and bake on DUAL CON-
VECTION for 15 minutes at 200°C MEDIUM. Stir
halfway through the cooking time.
SERVES 4PREPARATION TIME - 15 MINUTES
C
HICKEN, MASCARPONE & MUSHROOM GRATIN
Microwave Tip: Softening crystalised honey
Place 100g (4oz) honey in a bowl. Heat on HIGH for
1 minute until runny.
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