70
I
ngredients
500 g (1lb 2 oz) new potatoes
45 ml (3 tbsp) pesto
15 ml (1 tbsp) oil
1 onion, finely chopped
4 x 125 g (5 oz) boneless skinned chicken
breasts, cut into strips
400 g (14 oz) can chopped tomatoes
30 ml, (2 tbsp) tomato puree
4- 5 drops Tabasco
Salt and Pepper
175 g (6 oz) fresh white breadcrumbs
1 garlic clove, finely chopped
75 ml (5 tbsp) Parmesan cheese
Chicken Pesto Crumble
Serves 4
Dish: large shallow dish, large bowl
1. Cut the potatoes into chunks, place in a dish
with 90 ml, (6 tbsps of water), cover, cook
for 7-8 minutes on High Micro or until soft,
drain.
2. Stir the pesto into the potatoes and put
aside to keep warm.
3. Place oil and onion in a large bowl cook on
HIGH Micro for 2-3 minutes to soften the
onion.
4. Add chicken, cover and cook on MEDIUM
Micro for 6-8 minutes.
5. Add the tomatoes, tomato puree, Tabasco
and season. Cook on HIGH Micro for 3
minutes.
6. Cook chicken mixture for a further 5 - 6
minutes on MEDIUM Micro, so that the
tomato sauce starts to thicken.
7. Add the chicken to the potatoes.
8. Mix the breadcrumbs with the garlic and
Parmesan cheese, sprinkle over the
chicken.
9. Cook on Combination: GRILL 1 and LOW
Micro for 10-12 minutes until heated
through and golden brown in colour.