Specifications

9
POULTRY
CHICKEN PENNE SALAD Serves 6
1.5kg chicken (approximately)
20 g butter
1 packet picador cheese (soft capsicum-flavoured cheese)
1 cup chicken stock
1
/2 red capsicum, chopped
1
/2 yellow capsicum, chopped
1 stick celery, chopped
2 cups penne pasta
4 cups hot tap water
1 tablespoon fresh chives
1. Brush chicken with butter melted for 20 seconds on HIGH.
2. Cook chicken for 28-32 minutes on MEDIUM HIGH turning over halfway
through cooking.
3. Cool and then remove chicken flesh from the bone.
4. Cook pasta in a large microwave safe glass bowl for 15-16 minutes on
HIGH. Stand for 5 minutes, stir and strain. Set aside to cool.
5. Melt cheese by combining with chicken stock in a bowl and cooking on HIGH
for 2 minutes.
6. Combine all other ingredients and mix well with chicken, pasta and sauce.
CHICKEN FILLET BURGERS Serves 4
2 chicken breast fillets
1 pkt of chicken coating mix
30 g melted butter
TOPPING 1 HAWAIIAN
1 slice ham, sliced in half
2 slices pineapple, sliced in half
3 slices cheddar cheese
1. Brush fillets with butter.
2. Place chicken and seasoning mix into a freezer bag. Toss to coat chicken.
3. Place chicken fillets onto a microwave safe roasting rack.
4. Cook for 6-8 minutes on MEDIUM HIGH, turning halfway through cooking.
5. Layer topping on chicken, finishing with cheese.
6. Cook for 4-6 minutes on MEDIUM.
7. Serve on a roll with salad.
TOPPING 2 MEDITERRANEAN
4 pieces of prosciutto
4 pieces of marinated vegetables such
as eggplant or roast capsicum
1
/4 cup grated vintage cheese
1
/4 cup Parmesan cheese
HONEY CHICKEN LEGS Serves 4
250 mL soy sauce
4 tablespoons honey
1 tablespoon lemon juice
1 clove garlic, crushed
1. Combine soy sauce, honey, lemon juice, garlic, ginger and oil in a small
bowl. Pour over chicken and marinate for 2-3 hours.
2. Sprinkle with sesame seeds.
3. Arrange chicken legs on a microwave safe roasting rack. Cook for 14-18
minutes on MEDIUM HIGH, turning over halfway through cooking.
4. Allow to stand for 5 minutes.
1
/2 teaspoon freshly grated ginger
2 tablespoons oil
8 large chicken legs
sesame seeds
CRUNCHY CAMEMBERT CHICKEN Serves 6
125 g camembert cheese,
finely chopped
2 rashers bacon, finely chopped
1
/2 cup toasted, slivered almonds
1. Mix camembert, bacon, almonds and 1 tablespoon mustard together.
2. Press camembert mixture between skin and flesh of chicken.
Tie chicken legs together.
3. Mix remaining mustard and honey. Brush over chicken.
4. Place breast side down on a microwave safe roasting rack, cook for 30-32
minutes on MEDIUM HIGH. Turn over halfway through cooking.
5. Allow to stand covered with foil for 10 minutes before serving.
2 tablespoons seeded mustard
1.5kg chicken (approximately)
2 tablespoons honey
SCA/SCNZ R395N(S) C/B,P01-09 08.12.16, 10:24 AM9