R-754M (serv.man12). Cookbook - Sharp Home Appliance User Guide / Operation Manual. Page 16

40

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Serves 4
50g (2oz) fresh breadcrumbs
50g (2oz) Parmesan cheese, freshly grated
1 egg (size 3), beaten
900g (2lb) boneless chicken breast
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

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 100P for 3 - 4 minutes, stirring
every minute until thickened.

4 Spoon tomato mixture over the chicken breasts and

sprinkle generously with grated cheese.

5  Place on turntable, use sequence programming to

cook on 70P for 24 minutes (stir twice during
cooking), then on DUAL GRILL, 70P for 6 mins. 

Serves 4
4 boneless chicken breasts (200g (7oz) each)
45ml (3tbsp) clear honey
5ml (1tsp) whole grain mustard
2.5ml (

1

/

2

tsp) dried tarragon (see Tip, page 37)

15ml (1tbsp) tomato purée
150ml (

1

/

4

pint) chicken stock

15ml (1tbsp) cornflour
salt and pepper

1 Place the chicken breasts in a casserole dish.
2 Mix all remaining ingredients together and pour

over the chicken.

3 Cook on 70P for 20 minutes. Turnover and coat the

chicken with the sauce several times during cooking.

Serves 4
225g (8oz) mushrooms, sliced
125g (5oz) onion, chopped
1 clove garlic, crushed (see Tip above)
60ml (4tbsp) tomato purée
300ml (

1

/

2

pint) red wine

5ml (1tsp) dried oregano (see Tip, page 37)
5ml (1tsp) dried parsley (see Tip, page 37)
salt and pepper to taste
4 chicken fillets (200g (7oz) each)

1 Place the mushrooms, onion and garlic in a 2.5 litre

(approx. 4 pint) casserole dish. Cook on 100P for 3
minutes.

2 Stir in remaining ingredients except the chicken, mix

well.

3 Add chicken fillets and coat with the sauce.
4 Cook on 70P for 30 minutes, stir and coat the

chicken twice during cooking.

Place 3-4 cloves of garlic on the turntable. Heat on 100P for 30 seconds, squeeze at one end until the
clove pops out.

R-754M/R-765M O/M & C/B  02/01/2002  13:07  Page 40