Chicken and Bacon Cheese Pie

Serves: 6-8

Ingredients:

Crust:
4 ounce (125 g) packet plain savory crackers, crushed
3 ounces (90 g) butter, melted
1/4 teaspoon mixed herbs
Filling:
1 ounce (30 g) butter
1 onion, finely chopped
2 tablespoons all-purpose (plain) flour
1 cup chicken stock
3/4 cup grated cheese
1 teaspoon dry mustard
8 ounces (250 g) cream cheese
3 eggs, separated
1/3 cup cream
1 1/2 cups cooked chicken, chopped
2 rashers bacon, chopped

Microwave Method:

Crust:

1. Combine crust ingredients together. Press over the base of a 8 inch (20 cm) pie plate. Refrigerate.

Filling:

1. Melt butter in a jug for 20 seconds on HIGH. Add onion, cook for 2 minutes on HIGH.
2. Stir in flour, cook for 1 minute on HIGH. Gradually stir in chicken stock.
3. Cook for 3-5 minutes on HIGH, stirring twice during cooking. Add grated cheese and mustard.
4. Beat cream cheese and egg yolks until smooth. Stir into cheese sauce. Add cream, chicken and bacon to cheese sauce.
5. Beat egg whites until stiff, fold lightly into chicken mixture. Pour filling into crust.
6. Cook for 14-16 minutes on MEDIUM HIGH.

Convection Microwave Method:

Crust:

1. Combine crust ingredients, press over base of a greased 8 inch (20 cm) spring form tin. Refrigerate.

Filling:

1. Melt butter for 20 seconds on HIGH in a jug. Add onion, cook for 2 minutes on HIGH.
2. Stir in flour, cook for 1 minute on HIGH. Gradually stir in chicken stock.
3. Cook for 3-5 minutes on HIGH, stirring twice during cooking. Add grated cheese and mustard.
4. Preheat oven to 325 degrees F (160 degrees C).
5. Beat cream cheese and egg yolks until smooth. Stir into cheese sauce. Add cream, chicken and bacon to cheese sauce.
6. Beat egg whites until stiff, fold lightly into chicken mixture. Pour filling into crust.
7. Place on Low Rack. Bake for 30-35 minutes on LOW MIX/BAKE.

Duck with Wild Rice and Cherry Stuffing

Serves: 4

Ingredients:

1.8 kg/No. 18 duck
1 cup wild rice
2 cups chicken stock
4 ounce (125 g) can pitted cherries, drained and chopped
1/2 cup walnuts, chopped
1 onion, chopped
1/2 cup grated cheese
1 tablespoon chopped parsley
1 egg, lightly beaten
Salt and pepper
Red currant sauce

Microwave Method:

1. Cook rice in chicken stock for 10-12 minutes on HIGH. Drain and cool.
2. Mix rice, cherries, walnuts, onion, cheese, parsley, egg, salt and pepper.
3. Fill cavity of duck with prepared seasoning and brush both sides with red currant sauce.
4. Place breast-side down on a roasting rack. Cook for 18 minutes on MEDIUM. Turn over and cook a further 18 minutes on MEDIUM.

Convection Microwave Method:

1. Cook rice in chicken stock for 10-12 minutes on HIGH. Drain and cool.
2. Mix rice, cherries, walnuts, onion, cheese, parsley, egg, salt and pepper.
3. Preheat oven to 350 degrees F (180 degrees C).
4. Fill cavity of duck with prepared seasoning and brush both sides with red currant sauce.
5. Roast breast-side down on Low Rack for 15 minutes on HIGH MIX/ROAST. Turn over and cook a further 15-20 minutes on HIGH MIX/ROAST.

Note: Brush with more red currant sauce 2-3 times during cooking.

Chicken and Broccoli Mornay

Serves: 6

Ingredients:

1.3 kg/No. 13 chicken
1 pound (500 g) broccoli
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 tomato, sliced
1 cup grated tasty cheese
Paprika

Microwave Method:

1. Brush chicken with melted butter. Cook for 25 minutes on MEDIUM HIGH, turning over halfway through cooking. Cool.
2. Place broccoli in a freezer bag. Cook for 4-5 minutes on HIGH. Drain.
3. Melt butter in a jug for 40 seconds on HIGH. Stir in flour. Cook for 1 minute on HIGH.
4. Gradually stir in milk. Cook for 3-5 minutes on HIGH. Stir twice during cooking.
5. Layer broccoli, chicken and tomato in a casserole dish. Pour white sauce on top.
6. Sprinkle with cheese and paprika. Cook for 8-10 minutes on MEDIUM HIGH to heat through.

Lemon Chicken Wings

Serves: 4

Ingredients:

2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons lemon juice
1 kg chicken wings
Lemon Sauce:
2 teaspoons cornflour
Juice and rind of 1 lemon
1/4 pint (150 ml) chicken stock
2 teaspoons sugar

Microwave Method:

1. Mix soy sauce, honey and lemon juice together. Heat for 30 seconds on HIGH.
2. Pour over chicken wings, allow to stand for 1 hour.
3. Place chicken wings on a microwave roasting rack. Cook for 12-14 minutes on HIGH.
Lemon Sauce:
1. Mix cornflour, lemon juice and rind together. Gradually pour in chicken stock and sugar.
2. Cook for 3-4 minutes on HIGH, stirring halfway through cooking.
3. Pour over chicken. Serve immediately.

Convection Microwave Method:

1. Mix soy sauce, honey and lemon juice together. Heat for 30 seconds on HIGH.
2. Pour over chicken wings, allow to stand for 1 hour.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Place chicken wings on Low Rack, cook for 18-22 minutes on HIGH MIX/ROAST.
Lemon Sauce:
1. Mix cornflour, lemon juice and rind together. Gradually pour in chicken stock and sugar.
2. Cook for 3-4 minutes on HIGH, stirring halfway through cooking.
3. Pour over chicken. Serve immediately.

Chicken and Macaroni Bake

Serves: 4-6

Ingredients:

3 pound/1.5 kg/ No. 15 chicken
4 teaspoons butter, melted
2 cups macaroni
1/4 cup all-purpose (plain) flour
1/2 pint (300 ml) sour cream
1 cup chicken stock
1 cup grated cheese
1 tablespoon chopped parsley

Microwave Method:

1. Brush chicken with melted butter. Cook for 35-37 minutes on MEDIUM HIGH, turning halfway through cooking. Cool.
2. Place macaroni in a large bowl. Cover with hot water. Cook for 20-25 minutes on HIGH or until pasta is tender. Drain.
3. Remove flesh from chicken.
4. Mix together all-purpose flour, sour cream and chicken stock.
5. Combine chicken, macaroni and sauce mixture. Sprinkle with cheese and cook for 6-7 minutes on MEDIUM HIGH.
6. Sprinkle with parsley.
7. Serve immediately with a tossed salad.

Chicken Camembert

Serves: 4

Ingredients:

4 chicken breast fillets
4 ounces (125 g) Camembert cheese
1 tablespoon chopped parsley
2 eggs, lightly beaten
2 cups fresh breadcrumbs
1/2 cup flaked almonds

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Pound out chicken fillets with a meat mallet.
3. Mix together Camembert cheese and parsley. Place a quarter of the mixture on each breast.
4. Roll up breast and secure with toothpicks.
5. Coat in egg and then toss in combined breadcrumbs and almonds.
6. Place on a greased pizza tray.
7. Roast on Low Rack for 20 minutes on HIGH MIX/ROAST.

Wholemeal Chicken

Serves: 4

Ingredients:

2 pound (1 kg) chicken thighs
3 1/2 ounces (100 g) butter, melted
1/4 cup finely grated Parmesan cheese
1 cup wholemeal flour
1 tablespoon chopped parsley

Microwave Method:

1. Dip chicken thighs in butter.
2. Coat with combined cheese, flour and parsley.
3. Place on a rack. Cook for 10 minutes per pound (500 g) on MEDIUM HIGH.

Convection Microwave Method:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Dip chicken thighs in butter.
3. Coat with combined cheese, flour and parsley.
4. Place on Low Rack. Cook for 25-30 minutes on HIGH MIX/ROAST.

Chicken and Avocado Casserole

Serves: 4-6

Ingredients:

6 chicken breast fillets
1 cup chicken stock
3 large spring onions (shallots), chopped
2 teaspoons peppercorns
2 ounces (60 g) butter
1/4 cup flour
1/4 cup brandy
1/3 pint (200 ml) milk
1/2 pint (300 ml) cream
2 large avocados, sliced
6 1/2 ounces (200 g) button mushrooms, thinly sliced
Chives

Microwave Method:

1. Place chicken fillets, stock, spring onions and peppercorns in a shallow casserole dish. Cover with plastic wrap. Cook for 6-8 minutes on MEDIUM HIGH.
2. Melt butter in a jug for 40 seconds on HIGH. Stir in flour. Cook for 1 minute on HIGH.
3. Gradually stir in combined brandy, milk, cream and liquid from poaching.
4. Pour over cooked chicken breasts. Cover and cook for 15-20 minutes on MEDIUM. Stir twice.
5. Stir in avocado slices and mushrooms. Cook a further 5-7 minutes on MEDIUM. Sprinkle with chives.
6. Serve with a tossed salad.

Convection Microwave Method:

1. Place chicken fillets, stock, spring onions and peppercorns in a shallow casserole dish. Cover with plastic wrap. Cook for 6-8 minutes on MEDIUM HIGH.
2. Melt butter in a jug for 40 seconds on HIGH. Stir in flour. Cook for 1 minute on HIGH.
3. Gradually stir in combined brandy, milk, cream and liquid from poaching.
4. Pour over cooked chicken breasts. Cover and bake for 15-20 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C).
5. Stir in avocado slices and mushrooms. Bake a further 5-10 minutes on HIGH MIX/ROAST. Sprinkle with chives.
6. Serve with a tossed salad.

Chicken, Turkey and Duck

Chicken, turkey and duck are among the most popular meats for family meals and dinner parties. Microwave cooking produces tender, succulent poultry and these recipes cover a wide spectrum of imaginative ideas for chicken, turkey and duck presentation and delectable eating. Delicious casseroles, creamy fricassees and tasty pies, as well as some great ideas for leftovers and snacks, are all ideal for substantial daily meals or more-delicate dinner party pleasers - and all in the fast lane!

Burmese Noodles
Cheese and Herb Chicken Legs
Chicken a la King
Chicken and Apricot Salad
Chicken and Artichoke Casserole
Chicken and Avocado Casserole
Chicken and Bacon Cheese Pie
Chicken and Broccoli Mornay
Chicken and Macaroni Bake
Chicken and Red Kidney Bean Bake
Chicken Cacciatore
Chicken Camembert
Chicken Fillet Burgers
Chicken Fricassee
Chicken in Sour Cream Sauce
Chicken Lombardy
Chicken Paprika
Chicken Provencale
Chicken Satay Drumsticks
Chicken Terrine
Chinese Chicken Wings
Cream Chicken Casserole
Creole Jambalaya
Crispy Lemon Chicken
Crunchy Camembert Chicken
Dolmades
Duck with Wild Rice and Cherry Stuffing
Golden Turkey Salad
Lemon Chicken Wings
Meal in One
Orange Chicken
Oven-Fried Chicken
Red Chicken Curry
Roast Turkey with Mushroom and Brown Rice Stuffing
Roast Turkey with Orange Herb Stuffing
Roast Turkey with Pine Nut Stuffing
Seasoned Chicken Roll
Seasoned Turkey Roll
Sesame Glazed Drumsticks
Spicy Jambalaya
Steamed Chicken and Pork Buns
Swiss Chicken
Sweet Curried Chicken Pieces
Tasty Chicken Loaf
Tandoori Chicken
Thai Chicken Soup
Wholemeal Chicken
Wholemeal Chicken Pie

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