GE 168947 manual Chicken Rolls Stuffed with Wild Rice and Sun-dried Tomatoes, Crostini

Chicken Rolls Stuffed with Wild Rice and Sun-dried Tomatoes

Control Settings:
Temperature:	350°F
Function:	Bake/Roast & Broil
Rack Position:	Top
Rack Orientation:	Face Down

4 oz long grain wild rice mix with herbs and spices*

1 TBL pesto (Please refer to the Pesto recipe)

6 sun-dried tomatoes, softened in boiling water

8 oz mozzarella, fontina or havarti cheese

3 large whole skinless boneless chicken breasts, cut in half and flattened

2 c chicken broth

2 TBL white wine

1 tsp Worcestershire sauce

1 tsp cornstarch

*Substitute desired flavor of long grain rice for herb and spice long grain wild rice.

1.Follow package directions for the preparation of the rice mix. Allow cooling for about 10 minutes.

2.Stir in pesto and sun-dried tomatoes.

3.Cut half of the cheese into small cubes and stir into rice mixture. Slice the remaining cheese into six portions for use later in the recipe.

4.Measure the rice mixture and divide into 6 portions.

5.Place a portion of rice on each of the chicken pieces and spared to within an inch of the edges.

6.Roll each breast and place seam side down on the Drip Pan.

7.Combine broth, wine, and Worcestershire sauce.

8.Pour 1 cup liquid over chicken in the Drip Pan.

9.Place the Drip Pan into the Oven and roast at 350° for 30 minutes.

10.Place one slice of the reserved cheese on each of the chicken rolls. Turn Temperature Control to MAX and Function Control to Broil and cook until the cheese melts and begins to brown (about 5-7 minutes).

11.Heat remaining cup of broth and pour over the chicken.

Makes 6 servings.

Crostini

Control Settings:

Temperature: MAX

Function: Toast

Rack Position: Top

Rack Orientation: Face Up

6 slices Italian or other crusty bread

6 slices tomato, roasted red or green peppers or pimiento

6 slices mozzarella, fontina, or Havarti cheese

1 TBL pesto

1.Toast the bread for 3 minutes and carefully remove from Oven.

2.Spread each slice with about 1 tablespoon of Pesto (Please refer to Pesto recipe)

3.Top each slice of bread with tomato or pepper, and then with cheese.

4.Return to oven and toast 5-7 minutes, or until the cheese is melted and lightly

browned

Makes 6 open-faced sandwiches.

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