54
Serves 4
4 chicken fillets (approx. 200g each)
75ml (6 tbsp) clear honey
30ml (2 tbsp) wholegrain mustard
2.5ml (
1
/2 tsp) dried tarragon
30ml (2 tbsp) tomato puree
150ml (
1
/4 pint) chicken stock
15ml (1 tbsp) cornflour blended with water
salt and pepper to taste
1 Mix all the ingredients, except the chicken, together
in a 2.5 litre (approx. 4 pint) casserole dish.
2 Add the chicken and turn over to coat with the
sauce.
3 Cook on 70% for 20 minutes, stir halfway through
cooking.
Serves 4
400g canned, chopped tomatoes
150g broccoli florets
50g onion, chopped
350g chicken fillet, diced
10ml (2 tsp) dried basil
15ml (1 tbsp) garlic purée
200g cooked pasta
300ml (
1
/2 pint) white sauce (see page 64)
100g mature cheddar cheese, grated
1 Place the tomatoes, broccoli, onion, chicken fillet,
basil and garlic puree into a 2.5l casserole dish and
mix well. Cook on 70% for 15 minutes, stir once
during cooking.
2 Spread the pasta over the mixture.
3 Pour the cheese sauce over the pasta and sprinkle
with the grated cheese.
4 Place on the turntable and cook on COMBI - 2
(MICROWAVE & TOP GRILL), 70% for 15 minutes,
stir once during cooking.
CHICKEN AND PASTA BAKE
RECIPES
Microwave Tip: Softening crystalised honey
Place 100g honey in a bowl. Heat on 100% for 1 minute until runny.
Microwave Tip: Softening cream cheese
Place 225g cream cheese on a plate. Heat on 30% for 1 minute until soft.
HONEYED CHICKEN
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