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4 boneless, skinless
chicken breast halves
2cloves garlic
1
⁄2 medium (about
8 oz.) head broccoli
2medium shallots,
halved
1medium 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.
Vegetable-Stuffed Chicken Breasts
57