24.
Toaster Oven Rotisserie Griddle Use and Care Guide
Chicken Rolls Stuffed with Wild Rice and Sun-dried Tomatoes
Control Settings:
Temperature:
350ºF
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 (see recipe on page 25)
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 to cool 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 spread
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 pan.
9. Place the drip pan into the oven and roast at 350º 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.
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