Hicken breasts parmesan, Oneyed chicken, Hicken, mascarpone & mushroom gratin – Sharp R82STMA User Manual

Page 49

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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

/

2

lb) 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

I

DEAL

SERVED

WITH

NEW

POTATOES

,

CRISP

VEGETABLES

AND

A

GLASS

OF

RED

WINE

.

C

HICKEN BREASTS PARMESAN

S

ERVES

6

P

REPARATION

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

/

2

tsp) 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

S

ERVES

4

P

REPARATION

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.

S

ERVES

4

P

REPARATION

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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