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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KitchenAid 690, 670 manual Vegetable-Stuffed Chicken Breasts

Models: 690 670