RECIPES
Serves
225g mushroom, sliced
125g onion, chopped
1 clove garlic, crushed (see tip, page 61)
60ml (4 tbsp) tomato purée
300ml (
1
/
2
pint) red wine
5ml (1 tsp) dried oregano (see tip, page 57)
5ml (1 tsp) dried parsley (see tip, page 57)
salt and pepper to taste
4 chicken portions
1 Place the mushrooms, onion and garlic in a 2.5 litre
(approx. 4 pint) casserole dish.
Cook on 100% for 4 minutes.
2 Stir in remaining ingredients except the chicken, mix well.
3 Add chicken portions and turn to coat with the sauce.
4 Cook on DUAL CONVECTION, 200ºC, 70% for 30
minutes, stir and coat the chicken twice during cooking.
Serve with rice or jacket potatoes.
C
HICKEN CACCIATORE
Serves
175g golden breadcrumbs
10ml (2 tsp) paprika
salt and pepper
30ml (2 tbsp) parmesan cheese, grated
1 egg (medium)
30ml (2 tbsp) milk
4 chicken fillets (approx. 225g each)
1 Mix the breadcrumbs, paprika, seasonings and
Parmesan cheese together in a large flan dish.
2 Beat the egg and milk together and pour into a second
flan dish.
3 Dip the fillets into the egg mixture, then into the
crumbs, turn over until well coated.
4 Put the fillets in a greased 25cm (10”) flan dish and
place on the low rack.
5 Cook on DUAL GRILL, 70% for 14 minutes; turn over
after 10 minutes.
C
RISPY PARMESAN CHICKEN
Serves
4 chicken breast fillets (approx. 200g each)
45ml (3 tbsp) clear honey (see tip, page 88)
5ml (1 tsp) whole grain mustard
2.5ml (
1
/
2
tsp) dried tarragon (see tip, page 57)
15ml (1 tbsp) tomato purée
150ml (
1
/
4
pint) chicken stock
15ml (1 tbsp) cornflour
salt and pepper
1 Place the chicken breasts in a casserole dish.
2 Mix all remaining ingredients together and pour over
the chicken.
3 Place on the low rack and cook on DUAL
CONVECTION, 200ºC, 70% for 20 minutes.
Rearrange the chicken and coat with the sauce 3 times
during cooking.
H
ONEYED CHICKEN
Serves
30ml (2 tbsp) wholegrain mustard
30ml (2 tbsp) dijon mustard
45ml (3 tbsp) mango chutney
15ml (1 tbsp) clear honey (see tip, page 88)
150g cornflakes, crushed
4 chicken fillets (approx. 200g each)
1 In a medium bowl, combine the mustards, chutney and
honey.
2 Place the cornflakes in a bowl.
Dip the fillets into the mustard mixture then the
cornflakes crumbs, turn over to coat evenly.
3 Place the fillets in a greased 25cm (10”) flan dish.
4 Place on the low rack and cook on DUAL
CONVECTION, 220ºC, 50% for 20 minutes.
C
RUNCHY CHICKEN FILLETS
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