KitchenAid KFPM650 Instructions And Recipes Manual page 59

Vegetable-Stuffed Chicken Breasts
4 boneless, skinless
chicken breast halves
2 cloves garlic
1 ⁄ medium (about
2
8 oz.) head broccoli
2 medium shallots,
halved
1 medium carrot
1 tablespoon olive oil
1 tablespoon
margarine or butter
1 slice bread, torn in
4 pieces
1 ⁄ cup toasted
4
pine nuts*
1 ⁄ teaspoon dried
2
marjoram
1 ⁄ teaspoon salt
2
1 ⁄ teaspoon black
4
pepper
Place chicken breast halves between 2 sheets of
plastic wrap. Using meat mallet or rolling pin,
flatten chicken breasts to
Set aside.
Position multipurpose blade in work bowl. With
processor running, add garlic through feed tube.
Process until chopped, about 5 to 10 seconds. Cut
broccoli florets from stem. Add florets and shallots
to work bowl. Pulse 3 to 4 times, about 1 to
2 seconds each time, until chopped.
Exchange multipurpose blade for reversible
slicing/shredding disc. Shred broccoli stem
and carrot.
Heat oil and margarine in medium non-stick skillet
over medium heat, until oil sizzles. Add vegetable
mixture. Cook and stir about 5 minutes, until
vegetables are tender. Set aside.
Exchange reversible slicing/shredding disc for
multipurpose blade. Add bread. Process until fine,
about 5 to 10 seconds. Add bread crumbs, pine
nuts, marjoram, salt, and pepper to vegetable
mixture.
Spread one-fourth of vegetable mixture over each
flattened chicken breast half. Roll up jelly-roll style.
Secure with wooden picks, if desired. Spray 9 x
9 x 2-inch baking pan with no-stick cooking spray.
Arrange chicken rolls seam side down in pan. Bake
at 375˚F for 25 to 35 minutes, until thoroughly
cooked and juices run clear.
Yield: 4 servings.
* To toast pine nuts, spread in single layer in
shallow baking dish. Bake at 375˚F for 5 to
7 minutes, until golden, stirring occasionally.
Per serving: About 391 cal, 40 g pro, 10 g car,
22 g fat, 93 mg chol, 508 mg sod.
57
⁄ to ⁄ -inch thickness.
1 1
4 2