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26
Method:
1 Put the chicken breasts side by side on foil and make a parcel.
Place in the Rear Container leaving room for a Small Pot.
2 Put the Dividing Wall into the Front Container and put the
potatoes in one side, the green vegetables in the other.
3 Mix the wine, cream and pesto in the Small Pot and season
with a little salt and pepper. Put the Small Pot in the Rear
Container next to the chicken. Cover both Containers with the
Lids.
4 Set the time for the chicken and sauce using the poultry
preset (28 minutes) and adjust to 23 minutes. Set the time for
the potatoes using the root vegetable preset (28 minutes) and
adjust to 24 minutes. Set the time for the green vegetables
using the leaf and pod preset (16 minutes) and adjust to 12
minutes. Press the Start/Pause Button.
5 When ready, stir the sauce, check the seasoning then serve
spooned over the chicken.
Ingredients:
• 2x 150g skinless and boneless
chicken breasts
Vegetables:
• 350g miniature potatoes
• 180g pack sugar snap peas, trimmed
fine beans and tender stem broccoli
Sauce:
• 2 tbsp dry white wine
• 100ml whipping cream
• 1½ tbsp pesto
• A little salt and freshly ground black
pepper
Preparation time: 10 minutes
Cooking time: 24 minutes
Serves: 2
Chicken in a Creamy Pesto Sauce with Baby Vegetables
Method:
1 P
ut the orange zest, juice, maple syrup and chilli flakes into a
non-metallic bowl. Add a little salt and pepper and stir well,
then add the chicken, coating with the glaze. Turn the chicken
o
ver to coat and then cover and refrigerate for at least 30
minutes, turning from time to time.
2 Put the chicken into a foil parcel, discard the glaze and place
in the Rear Container. Put the butternut squash cubes next to
the chicken.
3 Position the Dividing Wall in the Front Container. Rinse the rice
under cold running water and place in the Small Pot. Cover
with the water, add the vegetable stock powder and stir. Place
the Small Pot in one front compartment. Put the corn on the
cob into the other compartment. Cover both Containers with
the Lids.
4 Set the time for the chicken and butternut using the poultry
preset (28 minutes) and adjust to 24 minutes. Set the time for
the corn on the cob using root vegetables preset (28 minutes)
and adjust to 16 minutes. Set time for rice using the rice
preset (40 minutes) and adjust to 30 minutes. Press the
Start/Pause Button.
5 When ready, add the butter and rosemary to butternut squash
in a bowl and crush lightly with a fork.
Ingredients:
• 2
x 150g skinless boneless chicken
breasts
• Finely grated zest and juice of ½ an
orange
• 1 tbsp maple syrup
• ⅛ tsp dried chilli flakes
• Salt and freshly ground black pepper
Vegetables:
• 1 corn on the cob, halved
• 300g butternut squash, peeled
deseeded and cut into chunks
Rice:
• 100g white and wild rice
• 150ml water
• ½ level tsp vegetable stock powder
To Serve:
• 7g butter
• ½ tsp fresh rosemary, finely chopped
Preparation time: 15 minutes plus marinating
C
ooking time: 30 minutes
S
erves: 2
Maple-Glazed Chicken with Corn on the Cob and Crushed Butternut Squash
FS470006MUK Rev 1.qxp_Layout 1 07/11/2019 15:48 Page 26
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