Sharp R-959M-A Operation Manual With Cookbook page 61

p58_cre 8/28/06 11:57:33 AM
Serves
225g mushroom, sliced
125g onion, chopped
1 clove garlic, crushed (see tip, page 61)
60ml (4 tbsp) tomato purée
300ml ( / pint) red wine
1
2
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
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)
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 ( / tsp) dried tarragon (see tip, page 57)
1
2
15ml (1 tbsp) tomato purée
150ml ( / pint) chicken stock
1
4
15ml (1 tbsp) cornflour
salt and pepper
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)
RECIPES
C
HICKEN CACCIATORE
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
RISPY PARMESAN CHICKEN
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.
H
ONEYED CHICKEN
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.
C
RUNCHY CHICKEN FILLETS
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.
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