User Manual

29
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 and Cook on DUAL COOK
200°C, MEDIUM-HIGH for 35 mins.
6 Rearrange the chicken pieces twice during cooking.
7 Sprinkle generously with grated cheese 10 minutes
before the end of cooking.
50g (2oz) fresh breadcrumbs
50g (2oz) Parmesan cheese, freshly grated
1 egg (size 3), beaten
675g (1
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 (
1
/2 pint) chicken stock
salt and pepper to taste
50g (2oz) Cheddar or Parmesan cheese, grated
C
HICKEN BREASTS PARMESAN
SERVES 6PREPARATION TIME - 12 MINUTES
P
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.
Duck in Caramel & Orange Sauce (page 30); Chicken Breasts Parmesan (page 29); Chicken & Tarragon Filo Pie (page 30).