GE 168947, Руководство пользователя

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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.
Chicken Rolls Stuffed with Wild Rice and Sun-dried Tomatoes
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.