Recipes

CHICKEN BREASTS
Chop the garlic, rosemary and sage and place
them in a bowl with oil and salt.
Leave the chicken slices in this marinade for at
least 30 minutes.
Place the chicken breasts on the grill on the
fi fth shelf of the oven. Pour approx. 1l of water
into the drip tray and place it on the second
shelf.
>The oven will signal when to turn the
chicken.<
Select “POULTRY” from the “RECIPES” menu
then the “CHICKEN BREASTS” recipe and
confi rm.
The end of cooking time/start delay cannot be
set for this recipe.
Notes:
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Preparation: 10 min plus
30 minutes for marinading
Cooking time*: 15-20 min
Recommended equipment:
grill or drip tray supplied with oven
Tips and variations:
• The chicken breast can also be served
cold, cut into cubes or strips and
accompanied with a tasty salad of
rocket or mixed leaves with a tangy
dressing of balsamic vinegar or citrus
juice.
• As an alternative, you can use turkey
breast of the same size.
18
POULTRY
Serves 4/8
4/8 slices of chicken breast
(no less than 1 cm thick)
olive oil
garlic
salt, pepper
sage, rosemary
*Optimal cooking times will automatically be
determined by the selected function
(Auto Sensor RECIPES)