Bedienungsanleitung Sharp r 871 (Seite 50 von 68) (Englisch)

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1 Combine breadcrumbs and cheese.

2 Beat the egg on a plate. Dip each breast first into

the egg and then into the breadcrumb mixture

until thoroughly coated, place in a 2.5 litre (approx.

4 pint) casserole dish and put to one side.

3 Place flour in a bowl, mix to a paste with a little of

the tomato juice. Stir in the rest of the tomatoes,

garlic, oregano and chicken stock, salt and pepper,

mix well. Heat on HIGH for 3-4 minutes, stirring

every minute until thickened.

4 Spoon tomato mixture over the chicken breasts.

5 Place on the low rack, cook for 30 minutes on

DUAL CONVECTION, 200

C, MEDIUM HIGH.

6 Rearrange the chicken pieces twice whilst cooking.

7 Sprinkle generously with grated cheese, 15

minutes before the end of cooking.

50g (2oz) fresh breadcrumbs

50g (2oz) Parmesan cheese, freshly grated

1 egg (size 3), beaten

675g (1

/2lb) boneless chicken breasts

25g (1oz) plain flour

400g (14oz) canned chopped tomatoes

1 clove garlic, crushed (see Tip, below)

10ml (2tsp) fresh oregano, chopped

300ml (

/2 pint) chicken stock

salt and pepper to taste

50g (2oz) Cheddar or Parmesan cheese, grated

IDEAL SERVED WITH NEW POTATOES, CRISP VEGETABLES AND A GLASS OF RED WINE.

HICKEN BREASTS PARMESAN

SERVES 6PREPARATION TIME - 12 MINUTES

OULTRY

Microwave Tip: Peeling garlic easily

Place 3-4 cloves of garlic on the turntable. Heat on

HIGH for 30 seconds, squeeze at one end until clove

pops out.

4 chicken breasts

30ml (2tbsp) clear honey (See Tip, opposite)

5ml (1tsp) whole grain mustard

2.5ml (

/2tsp) dried tarragon

15ml (1tbsp) tomato purée

150ml (

/4 pint) chicken stock

salt and pepper to taste

1 Place the chicken breasts in a casserole dish.

2 Mix all remaining ingredients together and pour

over the chicken.

3 Cook on MEDIUM HIGH for 11-12 minutes. Coat

the chicken with the sauce several times during

cooking.

SERVES 4PREPARATION TIME - 6 MINUTES

ONEYED CHICKEN

4 chicken breasts, cut into 5cm pieces

225g mushrooms, sliced

2 leeks, sliced

50g butter

300g mushroom sauce as in cookbook (see page 59)

250g mascarpone cheese

grating of nutmeg

salt and pepper to taste

1-2 tsp wholegrain mustard

1 Place the chicken, leeks and mushrooms into a

bowl with the butter and cook on HIGH for 7-8

minutes.

2 Make the mushroom sauce as page 59. Then mix

the mascarpone cheese into the sauce.

3 Season the leeks, chicken and mushrooms with

the nutmeg, salt, pepper and mustard. Stir.

4 Mix the sauce with the chicken mixture.

5 Place on the low rack and bake on DUAL CON-

VECTION for 15 minutes at 200°C MEDIUM. Stir

halfway through the cooking time.

SERVES 4PREPARATION TIME - 15 MINUTES

HICKEN, MASCARPONE & MUSHROOM GRATIN

Microwave Tip: Softening crystalised honey

Place 100g (4oz) honey in a bowl. Heat on HIGH for

1 minute until runny.

Untitled-13 16/7/99, 1:57 pm48

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