KitchenAid KFP600 Instruction Manual - Page 70

ķ౞ĸ ሑ VEሑGሑEሑTAሑBሑLሑ E-ሑSTሑUሑFFሑEᇺDሑCሑHሑICሑKሑENሑሑ BRሑEሑAሑSTሑS 4 boneless, skinless chicken breast halves 2 cloves garlic 1/2 medium (about 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 1/4 cup toasted pine nuts* 1/2 teaspoon dried marjoram 1/2 teaspoon salt 1/4 teaspoon black pepper Place chicken breast halves between 2 sheets of plastic wrap. Using meat mallet or rolling pin, flatten chicken breasts to 1/4 to 1/2-inch thickness. 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. 70