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18
CHICKEN WITH BACON
AND LEEK SEASONING Serves 4
Aprox. 1.5 kg chicken
60 g butter, melted
1 leek, finely chopped
2 rashers bacon, chopped
1. Combine butter, leek and bacon in a microwave safe bowl. Cook for 1-2
minutes on 100%.
2. Stir in breadcrumbs, egg yolk and seasonings. Mix well.
3. Fill cavity of chicken with stuffing and secure with a toothpick.
4. Place chicken on the low rack, breast-side down, cook for 12-14 minutes on
HIGH MIX TOP GRILL and 7 minutes on TOP GRILL.
5. Turn over, cook a further 12-14 minutes on HIGH MIX TOP GRILL and 7
minutes on TOP GRILL.
6. Stand covered with foil for 10 minutes before carving.
POULTRY
1
1
/2 cups wholemeal breadcrumbs
1 egg yolk
salt and pepper
CHICKEN IN A POT
Serves 4-6
1.5 kg chicken thighs
1
/4 cup plain flour
2 rashers bacon, finely chopped
1 green capsicum, diced
1 onion, finely chopped
400 g can peeled tomatoes
1. Toss chicken thighs in flour.
2. Combine all ingredients, except mushrooms, in a 3 litre casserole dish.
3. Cover and cook on low rack for 30 minutes on 70%. Stir 2-3 times during
cooking.
4. Add mushrooms. Cook, uncovered, a further 5-7 minutes on 70%.
2 tablespoons tomato paste
2 chicken stock cubes
1 tablespoon soy sauce
salt and pepper
200 g mushrooms, sliced
CHICKEN AND APRICOT SALAD
Serves 6
Aprox. 1.5 kg chicken
20 g butter
1
/2 cup mayonnaise
1
/4 cup sour cream
1 tablespoon lemon juice
6 ripe fresh apricots, cut into wedges
2 sticks celery, thinly sliced
1
/4 teaspoon dried tarragon
1. Melt butter in a microwave safe bowl for 20 seconds on 100%, brush
chicken with butter. Cook on the low rack for 12-14 minutes on HIGH MIX
TOP GRILL and 7 minutes on TOP GRILL.
2. Turn over, brush chicken with butter, and cook for a further 12-14 minutes
on HIGH MIX TOP GRILL and 7 minutes on TOP GRILL. Cool.
3. Remove chicken flesh from the bone.
4. Combine mayonnaise, sour cream and lemon juice. Stir in apricots, chicken,
celery and tarragon until coated. Chill for 1-2 hours.
5. To serve, line a salad bowl with lettuce leaves. Spoon in salad.
NOTE: Leftover turkey may be substituted for chicken.
CHICKEN FRICASSEE
Serves 4
1 large cooked chicken
60 g butter
3 tablespoons flour
2 cups chicken stock
1 egg yolk
1. Remove meat from chicken and chop into cubes.
2. Melt butter for 40-50 seconds on 100% in a microwave safe jug. Stir in flour;
cook a further 40 seconds.
3. Gradually stir in chicken stock. Cook for 5-6 minutes on 100%, stirring
halfway through cooking.
4. Stir in chopped chicken, egg yolk, cream, nutmeg and artichokes.
5. Pour into a 2 litre casserole dish. Cover and cook for 4-6 minutes on 70%.
Stir well.
6. Lay cheese slices across middle of dish.Cook a further 10-12 minutes on
70%.
7. Sprinkle with parsley.
1
/4 cup cream
1
/4 teaspoon nutmeg
300 g jar artichoke hearts, halved
4 slices processed cheese
chopped parsley
R890N C/B10-21 08.3.24, 4:15 PM18
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