R-84ST (serv.man8). R84STM, R874M R884M - Sharp Home Appliance User Guide / Operation Manual. Page 53

Serves 4
50g (2oz) fresh breadcrumbs
50g (2oz) Parmesan cheese, freshly grated
1 egg (size 3), beaten
4 chicken fillets (200g (7oz) each)
25g (1oz) plain flour
400g (14oz) canned chopped tomatoes
1 clove garlic, crushed (see Tip, below)
10ml (2 tsp) 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
pints) 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 100% for 5
minutes, stirring every minute until thickened.

4 Spoon tomato mixture over the chicken breasts.
5 Place on the low rack, cook for 30 minutes on

DUAL - 1, 200°C, 70%. 

6 Rearrange the chicken pieces twice whilst cooking.
7 Sprinkle generously with grated cheese, 15 minutes

before the end of cooking.

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

1

/

2 

tsp) dried tarragon (see Tip, page 53)

15ml (1 tbsp) tomato purée
150ml (

1

/

4

pint) chicken stock

15ml (1 tbsp) cornfour
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 70% for 22 minutes. Turnover and coat the

chicken with the sauce several times during cooking.

Serves 4
600g (1lb 6oz) chicken, cubed
225g (8oz) mushrooms, sliced
100g (4oz) leeks, sliced
10ml (2 tsp) English mustard powder
salt and pepper
SAUCE:
75g (3oz) butter
2 spring onions, sliced
75g (3oz) mushrooms, sliced
25g (1oz) plain flour
300ml (

1

/

2

pint) milk

salt and pepper
250g (9oz) mascarpone cheese 

1 Place the chicken, mushrooms, leeks, mustard,

salt and pepper into a 2.5 litre (approx. 4 pints)
bowl with 50g butter and cook on 100% for 7 -
8 minutes, stir twice.

2 Place the remaining butter, spring onions and

mushrooms in a bowl, heat on 100% for 1
minute until melted.

3 Stir in the flour and whisk in the milk. Cook on

100% for 6 minutes, stir every 2 minutes until
thick and smooth. Season with salt and pepper.

4 Mix the mascarpone cheese into the sauce and

pour the sauce over chicken mixture. Mix well.

5 Place on the low rack and bake on DUAL - 1,

200°C, 50% for 20 minutes. Stir halfway
through the cooking time.

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

Place 100g (4oz) honey in a bowl. Heat on 100% for 1 minute until runny.

51

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R-874M/R-84STM Op Man/Ck Bk  30/3/01  9:11 am  Page 51