Sharp R-959M-A Operation Manual With Cookbook page 63

p60 8/15/06 3:57:44 PM
Serv
100g parmesan cheese, grated
1 egg (medium), beaten
6 chicken breast fillets (approx. 200g each)
25g plain flour
400g canned chopped tomatoes
1 clove garlic, crushed (see tip below)
10ml (2 tsp) fresh oregano, chopped
300ml ( / pint) hot chicken stock
1
2
salt and pepper to taste
50g cheddar or parmesan cheese, grated
Serves
50g margarine
225g button mushroom, sliced
75g onion, finely chopped
1 clove garlic, crushed (see tip below)
3 eggs (medium), beaten
225g cottage cheese
150ml ( / pint) natural yoghurt
1
4
225g cooked chicken, skinned and chopped
15ml (1 tbsp) fresh tarragon, chopped
salt and pepper to taste
6 sheets filo pastry, cut in half
sunflower oil to brush
Microwave Tip: Peeling garlic easily
Place 3 - 4 cloves of garlic on the turntable. Heat on 100% for 30 seconds.
Squeeze at one end until clove pops out.
RECIPES
C
HICKEN PARMESAN BAKE
1 Place the parmesan cheese in a flan dish.
2 Pour the egg into a second flan dish.
Dip the fillets into the egg and then into the cheese,
turnover until thoroughly coated.
3 Place the flour in a bowl, mix to a paste with a little of
the juice from the tomatoes. Stir in the tomatoes,
garlic, oregano, chicken stock and seasoning.
4 Heat on 100% for 3 - 4 minutes, stirring every minute
until thickened.
5 Pour half the mixture into a 2.5 litre (approx. 4 pint)
casserole dish. Place the fillets into the sauce then
pour the remaining sauce over the fillets.
6 Place on the low rack and cook on DUAL
CONVECTION, 200ºC, 70% for 35 minutes,
rearrange and coat the chicken with the sauce twice
during cooking.
7 Sprinkle with grated cheese 10 minutes before the end
of cooking.
C &
HICKEN TARRAGON FILO PIE
1 Place the margarine in a large bowl and heat on 100%
for 30 seconds, stir in the mushrooms, onion and
garlic and cook on 100% for 4 minutes, drain and allow
to cool.
2 Preheat the oven to CONVECTION 200ºC.
3 In a separate bowl, combine the eggs, cottage cheese,
yoghurt, chicken and tarragon. Season. Add the
mushroom mixture. Mix well.
4 Grease a square dish 30cm (12"). Place a layer of filo
pastry in the bottom and brush with oil. Repeat for
another 5 layers of pastry. Spoon in the chicken
mixture and cover with the 6 remaining sheets of
pastry. Brush each with oil.
5 Place on the lower shelf, bake on CONVECTION
200ºC for 45 minutes until brown.
Rotate dish after half the cooking time.
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