CHICKEN BREASTS PARMESAN
Serves 4
50g (2oz) fresh breadcrumbs
50g (2oz) Parmesan cheese, freshly grated
1 egg (size 3), beaten
4 chicken fillets (200g (7oz) each)
25g (1oz) plain flour
400g (14oz) canned chopped tomatoes
1 clove garlic, crushed (see Tip, below)
10ml (2 tsp) 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
pints) 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 100% for 5
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 - 1, 200°C, 70%.
6 Rearrange the chicken pieces twice whilst cooking.
7 Sprinkle generously with grated cheese, 15 minutes
before the end of cooking.
HONEYED CHICKEN
Serves 4
4 chicken fillets (200g (7oz) each)
45ml (3 tbsp) clear honey
5ml (1 tsp) whole grain mustard
2.5ml (
1
/2 tsp) dried tarragon (see Tip, page 53)
15ml (1 tbsp) tomato purée
150ml (
1
/4
pint) chicken stock
15ml (1 tbsp) cornfour
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 70% for 22 minutes. Turnover and coat the
chicken with the sauce several times during cooking.
CHICKEN & MUSHROOM BAKE
Serves 4
600g (1lb 6oz) chicken, cubed
225g (8oz) mushrooms, sliced
100g (4oz) leeks, sliced
10ml (2 tsp) English mustard powder
salt and pepper
SAUCE:
75g (3oz) butter
2 spring onions, sliced
75g (3oz) mushrooms, sliced
25g (1oz) plain flour
300ml (
1
/
2 pint) milk
salt and pepper
250g (9oz) mascarpone cheese
1 Place the chicken, mushrooms, leeks, mustard,
salt and pepper into a 2.5 litre (approx. 4 pints)
bowl with 50g butter and cook on 100% for 7 -
8 minutes, stir twice.
2 Place the remaining butter, spring onions and
mushrooms in a bowl, heat on 100% for 1
minute until melted.
3 Stir in the flour and whisk in the milk. Cook on
100% for 6 minutes, stir every 2 minutes until
thick and smooth. Season with salt and pepper.
4 Mix the mascarpone cheese into the sauce and
pour the sauce over chicken mixture. Mix well.
5 Place on the low rack and bake on DUAL - 1,
200°C, 50% for 20 minutes. Stir halfway
through the cooking time.
Microwave Tip: Peeling garlic easily
Place 3 - 4 cloves of garlic on the turntable. Heat on 100% for 30 seconds, squeeze at one end until the
clove pops out.
Microwave Tip: Softening crystalised honey
Place 100g (4oz) honey in a bowl. Heat on 100% for 1 minute until runny.
51
RECIPES
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