Panasonic NNCT857 Cookery Book & Operating Instructions page 91

Ingredients
600g (1lb 5oz) boneless
skinless chicken breasts
30ml (2tbsp) lemon juice
5ml (1tsp) fresh thyme
salt and pepper
200g (7oz) jar of red pep-
pers, drained
150g (5oz) ripe brie
350g (12oz) ready made
puff pastry
1 egg, beaten to glaze
25g (1oz) freshly grated
parmesan
Ingredients
100g (4oz) ciabatta
breadcrumbs
75g (3oz) gruyere
cheese, grated
salt and pepper
4 x 150g (4 x 5oz)
chicken breast fillets,
boneless and
skinless
50g (2oz) garlic
mayonnaise
Dish: shallow dish, baking sheet 32x23cm (12½" x 9")
greased
Oven Accessory: wire shelf in lower position
1. Slice the chicken breasts into strips and place between plastic
film and flatten using a rolling pin.
2. Put chicken into dish with lemon juice, thyme and seasoning.
Allow to marinate for 2-3 hours in the fridge.
3. Pre-heat oven on CONVECTION 200°C with wire shelf in
place.
4. Place chicken dish on shelf and cook on CONVECTION
200°C for 10-15 mins or until cooked through. Remove
chicken and allow to cool slightly.
5. Roll out pastry to a 28 x 36cm (11" x 14") rectangle.
6. Place ½ of the chicken on the centre third of the pastry.
7. Cover with ½ of the peppers, then all of the brie followed by
the rest of the peppers and finally the remaining chicken.
8. Brush the edges of the pastry with beaten egg and draw up
the two longer sides together over the filling and press the
edges firmly together to seal. Flute the edges.
9. Transfer the pastry onto the baking sheet and brush with
beaten egg. Sprinkle with parmesan cheese.
10.Place on wire shelf and cook on CONVECTION 200°C for 30-
35 mins until the pastry is crisp and golden.
Oven Accessory: glass turntable + metal tray on low wire
rack
1. Mix the breadcrumbs with the cheese and season well.
2. Dip each chicken breast in the garlic mayonnaise and then the
crumbs until coated.
3. Place on metal tray and cook on COMBINATION: TURBO-
BAKE 240°C + GRILL 3 + SIMMER MICROWAVE for 20-25
mins.
4. Slice the chicken and serve.
89
Serves 4
Serves 4