Kenmore KFPM650, KFPSL6, KFPSL4, KFPFF, KFPSH6, KFPPS, KFPCJ, KFPJE Vegetable-Stuffed Chicken Breasts

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Vegetable-Stuffed Chicken Breasts

4boneless, skinless chicken breast halves

2 cloves garlic

1⁄2 medium (about

8 oz.) head broccoli

2medium shallots, halved

1 medium carrot

1 tablespoon olive oil

1tablespoon margarine or butter

1slice 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.

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Contents Food Processor Product Registration Card Hassle-Free Replacement WarrantyTable of Contents Important Safeguards KitchenAid Will Pay For KitchenAid Food Processor Warranty USAHow To Arrange For Service USA Only Length WarrantyRequired Warranty Service for Puerto Rico Standard First Year WarrantyHow To Arrange For Service Outside The USA If You Need Service or AssistanceElectrical Requirements How To Obtain ServiceFood Processor Features Medium 4 mm Slicing Medium 4 mm Shredding Disc featuresAssembling Your Food Processor Select blade or disc They are properly aligned and fall into place To Disassemble Egg Whip Professional Model KFPM650 OnlyTo Assemble Egg Whip Operating Your Food Processor Disassembling Your Food Processor Care and Cleaning Food Processing Tips Using Multipurpose BladeUsing a Slicing Or Shredding Disc Using the Dough Blade Helpful Hints Helpful Hints ⁄2 teaspoon dry mustard Stuffed Jumbo MushroomsSeasoned Cheese Straws Smoky Chicken PateSpicy Deviled Eggs Egg white, beaten Cheesy Caramelized Onion SquaresShrimp Dill Dip Medium onionsClove garlic, quartered Salsa Verde⁄4 cup water Tablespoon sugar Tablespoon lemon juice Vegetable TerrineCan 71⁄2 oz. red salmon, bones, skin, and dark meat removed Gorgonzola Cheese BallCheesy Hot Salmon Dip Dressing Chicken Chutney SaladSpicy Jicama Salad ⁄2 medium about 1 lb. Napa cabbage Small red onion Chopped Chicken and Vegetable SaladChinese Coleslaw Spicy DressingShredded Summer Squash Salad Red Cabbage SlawTablespoons orange juice ⁄2 teaspoon grated orange peel Carrot and Date SaladHot Chicken Salad Medium onion, cut in 4 pieces Slices bacon Hot Potato SaladVegetable Crunch Salad Vinaigrette DressingTablespoons fresh lime juice Creamy Orange DressingSpicy Mexican Dressing ⁄3 cup mild salsaPound broccoli Creamy Broccoli SoupTablespoons fresh parsley Cups lentils, rinsed, sorted Creamy Lentil Soup⁄2 cup dry sherry French Onion Soup en CasseroleOunces Gruyere or Swiss cheese Large onions ⁄2 teaspoon black pepperWinter Root Soup with Potatoes Cheese Sandwich Spread Calico Corn ChowderChutney Chicken Spread Ham Sandwich Spread⁄2 teaspoon ground cumin Soft pita breads Bean and Veggie MeltTablespoons balsamic vinegar ⁄2 teaspoon sugar Vegetable Hoagie⁄4 cup stuffed green olives ⁄4 cup pitted ripe olives ⁄4 red onion⁄2 cup white wine vinegar ⁄4 cup fresh dill weed Dilled Cucumbers and OnionsScalloped Potatoes Small onion⁄4 teaspoon dried dill weed Sauteed Zucchini and PeppersShredded Vegetable Sauté Medium bell peppers, red and/or yellow, cut in quartersShredded Beets Cabbage, Onion and Noodle CasseroleCinnamon, if desired Honey Glazed CarrotsZucchini Patties ⁄4-1⁄2teaspoon black pepper Rice Pilaf with VegetablesLayered Eggplant Casserole Cup uncooked white riceSmall carrot Onion-Cheese PiePastry crust pg.73 Cloves garlic Beef Fajitas ⁄3 cup skim or low-fat milk Tarragon Chicken PattiesTeaspoons oyster sauce Teaspoon cornstarch Szechwan Pork⁄8 teaspoon ginger Chicken and Broccoli Stir-FryCloves garlic Egg white Pound turkey breast slices Turkey Slices with Fresh Italian Tomato SauceTeaspoons olive oil, divided ⁄2 teaspoon brown sugar ⁄2 teaspoon salt⁄2 teaspoon salt ⁄8 teaspoon black pepper Vegetable Egg Foo YungSpicy Chicken Lo Mein Hot cooked rice or chow mein noodles, if desired Beef Chow MeinTablespoon plus Teaspoon peanut oil, divided Tablespoon oyster sauceTablespoon peanut oil Shrimp and Scallop Sauté with Pasta and VegetablesTablespoon olive oil Vegetarian PizzaVegetable-Stuffed Chicken Breasts Teaspoons skim milk 1⁄4 teaspoon salt Dash black pepper Chicken-Vegetable FrittataMedium shallot Small zucchiniSatay Chicken Strips with Peanut Sauce ⁄4 teaspoon salt ⁄4 teaspoon black pepper Ham LoafSlices bread, torn in 4 pieces each ⁄2 cup skim or low-fat milk Tablespoon prepared mustardCracked Wheat Bread ⁄4 cup water ⁄4 cup milk White BreadCinnamon Bread Herb Bread⁄2 cup half and half Oatmeal Raisin Scones⁄2-inch pieces Coffee Cake Cranberry Pear Coffee CakeTopping Tablespoons sugar Teaspoon salt Cup poppyseed filling Poppyseed RollsBiscuits Cups bread flour⁄2 cup buttermilk Teaspoon vanilla Zucchini Chocolate Chip BreadTablespoon honey ⁄2 teaspoon cinnamon Flavored ButtersPieces Carrot Cake⁄4 teaspoon nutmeg ⁄2 cup pecan halves or pieces ⁄4 cup fresh lemon juice CheesecakeTablespoons sugar Tablespoons, margarine or butter, melted Cup sugarTeaspoon water or Egg, beaten Tablespoon water Fresh Fruit TartPastry crust pg.73 ⁄3 cup sugar Teaspoons vanilla Light Cranberry Cream Cheese BarsCup plus Tablespoon all- purpose flour, divided Tablespoons light corn syrup ⁄4 teaspoon vanilla Instant Chocolate SauceOrange-Chocolate Mousse ⁄3 cup packed brown sugar ⁄4 cup sugarTwo Crusts 8 servings Pastry CrustOne Crust 6 servings for main dish pie One Crust 8 servingsPastry crusts pg.73 1⁄3 cup sugar ⁄4 cup packed brown sugar Apple Pie⁄2 cup sugar ⁄3 cup margarine or butter, cut up Thumbprint CookiesGinger Snap Crust Cookie Crumb CrustChocolate Wafer Crust Vanilla Wafer CrustJuice Extractor Model Kfpje Optional Attachments and AccessoriesFor the WAY IT’S Made