A39199, SM-SEARTEC R390H(S) C_B
10
CHICKEN IN
A
POT
Serves 4-6
1.5 kg chicken thighs
1
/
4
cup plain flour
2 rashers bacon, finely chopped
1 green capsicum, diced
1 onion, finely chopped
425 g can peeled tomatoes
1.
Toss chicken thighs in flour.
2.
Combine all ingredients, except mushrooms, in a 3-litre casserole dish.
3.
Cover and cook for 30-33 minutes on MEDIUM HIGH. Stir 2-3 times during
cooking.
4.
Add mushrooms. Cook, uncovered, a further 5-7 minutes on MEDIUM HIGH.
CHICKEN WITH
BACON
AND LEEK SEASONING
Serves 4
No.15 chicken
60 g butter, melted
1 leek, finely chopped
1 rasher bacon, chopped
1.
Combine butter, leek and bacon in a bowl. Cook for 1-2 minutes on HIGH.
2.
Stir in breadcrumbs, egg yolk and seasonings. Mix well.
3.
Fill cavity of chicken with stuffing and secure with a toothpick.
4.
Brush chicken with extra melted butter.
5.
Place chicken on a rack, breast-side down, cook for 11-13 minutes on
MEDIUM HIGH.
6.
Turn over, cook a further 11-13 minutes on MEDIUM HIGH.
7.
Stand covered with foil for 10 minutes before carving.
POUL
TR
Y
2 tablespoons tomato paste
2 chicken stock cubes
1 tablespoon soy sauce
salt and pepper
200 g mushrooms, sliced
CHICKEN PENNE SALAD
Serves 6
No.15 chicken
20 g butter
1 packet picador cheese (soft capsicum-flavoured cheese)
1 cup chicken stock
1
/
2
red capsicum, chopped
1
/
2
yellow capsicum, chopped
1 stick celery, chopped
2 cups penne pasta
4 cups hot tap water
1 tablespoon fresh chives
1.
Brush chicken with butter melted for 20 seconds on HIGH.
2.
Cook chicken for 28-32 minutes on
MEDIUM HIGH
turning over halfway
through cooking.
3.
Cool and then remove chicken flesh from the bone.
4.
Cook pasta in a large bowl for 15-16 minutes on HIGH. Stand for 5 minutes,
stir and strain. Set aside to cool.
5.
Melt cheese by combining with chicken stock in a bowl and cooking on HIGH
for 2 minutes.
6.
Combine all other ingredients and mix well with chicken, pasta and sauce.
CHICKEN FILLET
BURGERS
Serves 4
2 chicken breast fillets
1 pkt of chicken coating mix
30 g melted butter
TOPPING 1 HAWAIIAN
1 slice ham, sliced in half
2 slices pineapple, sliced in half
3 slices cheddar cheese
1.
Brush fillets with butter.
2.
Place chicken and seasoning mix into a freezer bag. Toss to coat chicken.
3.
Place chicken fillets onto a roasting rack.
4.
Cook for 6-8 minutes on MEDIUM HIGH, turning halfway through cooking.
5.
Layer topping on chicken, finishing with cheese.
6.
Cook for 4-6 minutes on MEDIUM.
7.
Serve on a roll with salad.
TOPPING 2
MEDITERRANEAN
4 pieces of prosciutto
4
p
ieces of marinated vegetables such
as eggplant or roast capsicum
1
/
4
cup grated vintage cheese
1
/
4
cup Parmesan cheese
3
/
4
cup wholemeal breadcrumbs
1 egg yolk
salt and pepper
20 g butter, melted, extra