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Recipes continued
Pan fried Chicken Breast with
Salsa Verde Serves 6
1-2 tablespoons olive oil
6 chicken breast fillets
Salsa Verde
1 cup flat leaf parsley
½ cup dill
½ cup mint leaves
2 cloves garlic
1 tablespoon small capers
1 tablespoon grated lemon rind
Sea salt and freshly ground black pepper
¾ cup extra virgin olive oil
1. Heat frying pan on setting 7. Add oil and
cook chicken, uncovered, until browned on
both sides and cooked through. Remove
from heat and serve with Salsa Verde
2. To make the Salsa Verde, blend or process
all ingredients until a chunky sauce texture
is achieved.
Tip: Salsa Verde also goes very well with pan
fried fish fillets.
Penne Boscaiola Serves 4
6 rashers bacon
200g sliced button mushrooms
²/
³
cup white wine
300ml cream
Freshly ground black pepper
500g penne
shaved parmesan, to serve
1. Have a large pot of boiling water ready.
2. Remove rind from bacon and slice into
5mm pieces.
3. Heat frying pan on setting 8. Cook bacon
until golden. Add mushrooms and stir
through.
4. Add wine and cook, stirring, until the wine
has reduced by half. Add cream and cook,
stirring occasionally, until the sauce has
thickened slightly.
5. Cook pasta until just tender, drain and add
to sauce and stir through. Season with salt
and pepper and serve immediately with
shaved parmesan.