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RECIPES
Serves 4 - 6
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 (
1
/2 pint) hot chicken stock
salt and pepper to taste
50g cheddar or parmesan cheese, grated
CHICKEN 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.
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.
R-959(SL)M-AA.indb 67R-959(SL)M-AA.indb 67 2/13/13 2:50:18 PM2/13/13 2:50:18 PM