Sharp R-321CAF Operation Manual page 48

CHICKEN CACCIATORE
6 chicken thighs
1/4 cup flour
1 tablespoon Season All salt
1 onion, sliced
30 g butter
1 clove garlic, crushed
1. Place chicken, flour and season all salt into a freezer bag.Toss until chicken
is coated.
2. Combine chicken thighs, remaining flour, onion, butter, garlic, tomato paste,
juice from tomatoes, stock cubes and white wine in a 5 litre casserole dish.
3. Cover and cook for 26-28 minutes on 770W. Stir 2-3 times during cooking.
4. Add capsicum and chopped tomatoes. Cover and cook a further 10-12
minutes on 770W.
5. Garnish with black olives.
CRUNCHY CAMEMBERT CHICKEN
125 g camembert cheese, finely chopped
2 rashers bacon, finely chopped
1/2 cup toasted, slivered almonds
2 tablespoons seeded mustard
Approx. 1.5 kg chicken
2 tablespoons honey
1. Mix camembert, bacon, almonds and 1 tablespoon mustard together in a
small bowl.
2. Press camembert mixture between skin and flesh of chicken. Tie chicken
legs together.
3. Mix remaining mustard and honey. Brush over chicken.
4. Place breast side down on the low rack, cook for 40 minutes on Convection
200°C.
5. Turn chicken over and brush with remaining mixture. Cook for a futher 20
minutes on COMBI C-3.
6. Allow to stand covered with foil for 10 minutes before serving.
2 tablespoons tomato paste
440 g can peeled tomatoes
2 chicken stock cubes
1/2 cup white wine
1 green capsicum, thinly sliced
6 black olives, sliced
CHICKEN FILLET BURGERS
Serves 6
4 chicken breast fillets ( approx. 500 g )
2 tablespoons flour
1 teaspoon paprika
2 slices ham, sliced in half
2 slices pineapple, sliced in half
4 slices cheese
1. Place chicken, flour and paprika into a freezer bag. Toss until chicken is
coated.
2. Place chicken fillets in a dish.
3. Cook for 8-10 minutes on 770W, turning over halfway through cooking.
4. Place ham and pineapple slices on top of each chicken piece.
5. Top with cheese.
6. Cook for 10 minutes on GRILL.
7. Serve on a hamburger bun with lettuce and tomato.
ROAST CHICKEN
Serves 6
Approx. 1.5 kg chicken
30 g butter, melted
Season All salt
1. Wash and dry chicken well.
2. Tie legs of chicken together with string.
3. Place breast-side down on the low rack.
4. Baste with butter and sprinkle with Season All salt.
5. Cook for 40 minutes on convection 200°C.
6. Turn chicken over. Baste with butter and sprinkle with Season All salt.
7. Cook for a further 20 minutes on COMBI C-3.
8. Allow to stand covered with foil for 10 minutes before serving.
21
Serves 4
Serves 4