60
Poultry
Serves: 4
Ingredients:
20 g
butter
500 g
sliced chicken breast fillets
2 tablespoons
green peppercorns
1 tablespoon
seeded mustard
1 teaspoon
chicken stock powder
2 cups
fresh breadcrumbs
2 tablespoons
chicken stock powder
2 tablespoons
lemon juice
1/
2
cup
cream
Method:
Place butter in a 3-litre casserole dish. Cook on High for 20 sec.
Add chicken and cook on Medium High for 8 to 10 minutes
stirring halfway through cooking. Mix together mustard, stock
powder, lemon juice and cream. Pour over chicken, stir. Cook
on High for 2 to 3 minutes.
Green Peppercorn Chicken
Stuffed Roast Chicken
Serves: 4 to 6
Ingredients:
1.5 kg
chicken
2 tablespoons
melted butter
salt and pepper
Stuffing:
1 tablespoon
butter
1
small onion, finely chopped
2
rashers bacon, rind removed
and bacon finely chopped
1 tablespoon
parsley, finely chopped
1 teaspoon
mixed herbs
1
1/
2
cups
cooked rice
1
egg
salt and pepper
Method:
Clean and pat dry chicken with paper towel. Brush chicken with
melted butter. Season chicken. Set aside. To prepare stuffing,
melt butter in a 1-litre casserole dish on HIGH for 30 seconds.
Add onion and bacon and cook on HIGH for 2 minutes. Add all
remaining ingredients and mix well. Place stuffing into chicken.
Secure opening with tooth picks. Tie legs together with string.
Place chicken breast side down on Low Rack.
To Cook by Combination:
Prepare stuffing as above. Cook on Combination: 200°C +
Medium Low micro power for 40 to 55 minutes.
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MC
Serves: 4
Ingredients:
1 x 1.5 g
Chicken
60 g
butter
1 tablespoon
chopped rosemary
1 tablespoon
parsley
Method:
Place butter in a 2 cup jug. Cook on MED HIGH for 40 seconds.
Add rosemary and parsley. Tie legs of chicken together with
string. Brush with butter mixture. Place breast side down on a
rack set in a dish. Cook on Combination 200°C + Grill 3 +
Medium micro power for 35 to 40 minutes. Turn over halfway
through cooking.
To cook by Auto Menu:
Prepare as above. Select Chicken , enter the weight, then
press Start .
Roast Herb Chicken
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MC