Sharp R-580D User Manual page 48

CRUNCHY CAMEMBERT CHICKEN
125 g camembert cheese, finely chopped
2 rashers bacon, finely chopped
1
/ cup toasted, slivered almonds
2
2 tablespoons seeded mustard
No.15 chicken
2 tablespoons honey
1. Mix camembert, bacon, almonds and 1 tablespoon mustard together.
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 a roasting rack, cook for 30-32 minutes on
MEDIUM HIGH. Turn over halfway through cooking.
5. Allow to stand covered with foil for 10 minutes before serving.
CHICKEN FILLET BURGERS
3 chicken breast fillets
1 pkt of chicken coating mix
30 g melted butter
TOPPING 1 HAWAIIAN
1 slice ham, sliced in half
2 slices pineapple, sliced in half
3 slices cheddar cheese
1. Brush fillets with butter.
2. Place chicken and seasoning mix into a freezer bag. Toss to coat chicken.
3. Place chicken fillets onto a roasting rack.
4. Cook for 8-10 minutes on MEDIUM HIGH, turning halfway through cooking.
5. Layer topping on chicken, finishing with cheese.
6. Cook for 4-6 minutes on MEDIUM.
7. Serves on a roll with salad.
Serves 6
Serves 4
TOPPING 2 MEDITERRANEAN
4 pieces of procecuttio
4 pieces of marinated vegetables such
as eggplant or roast capsicum
1 / cup grated vintage cheese
4
1
/ cup Parmesan cheese
4
ROAST CHICKEN
No.15 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 a roasting rack.
4. Baste with butter and sprinkle with Season All salt.
5. Cook for 16-18 minutes on MEDIUM HIGH.
6. Turn chicken over. Baste with butter and sprinkle with Season All salt.
7. Cook a further 16-18 minutes on MEDIUM HIGH.
8. Allow to stand covered with foil for 10 minutes before serving.
25
Serves 4