Sunbeam Convection Pizza Bake & Grill BT7000 Instruction Booklet page 26

Other Meals (continued)
Stuffed Chicken Breast
wrapped in Pancetta
100g baby spinach
100g fresh ricotta
¼ cup grated parmesan cheese
1 tablespoon lemon zest
4 chicken breasts
8 slices pancetta
Salt and freshly ground black pepper, to taste
1.Preheat oven to 210°C using the BAKE
setting. Place wire rack on the bottom
shelf in the raised position.
2.Place spinach in a large bowl and cover
with hot water. Drain spinach and dry
thoroughly with paper towel.
3.In a bowl combine spinach, ricotta,
parmesan cheese and lemon zest. Season
to taste with salt and pepper.
4.Make a small incision in the side of each
chicken breast. Spoon in ricotta mixture.
5.Wrap each chicken breast in 2 pieces of
pancetta.
6.Place chicken breasts on a lined baking
tray and place in oven. Bake for 20-25
minutes or until chicken is cooked. Allow
to rest for 10 minutes before serving.
24
Spicy Honey Chicken Wings
Serves: 4
1.5 kg chicken wings
¼ cup hot chilli sauce
¼ cup olive oil
3 tablespoons honey
2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cumin
½ teaspoon ground coriander
1.Combine all ingredients in a large bowl
except chicken. Toss through chicken.
Cover and refrigerate for 2-3 hours.
2.Preheat oven to 200°C using the BAKE
setting. Place wire rack on the bottom
shelf in the raised position.
3.Spread chicken wings out over a lined
baking tray. Place in oven and cook for 50
minutes- 1 hour or until golden brown and
crisp. Serve hot.
Serves: 4-6