CHICKEN KIEV ROLL-UPS
4 servings
4 Fresh Tyson Holly Farm boneless skinless chicken breasts (about 2 tbs.)
1 teaspoon dried parsley flakes
teaspoon garlic salt
teaspoon pepper
4 teaspoons plus 2 tablespoons butter or margarine
Rinse chicken in cold running water. Drain, pat dry with paper towel. Place between
two sheets of plastic wrap; flatten with wooden mallet.
Combine parsley, garlic salt and pepper. Coat each of four teaspoons butter with parsley
mixture. Place one teaspoon coated butter in center of each breast. Roll up breast
around butter.
Spray inside of rotisserie basket with nonstick vegetable cooking spray. Arrange chicken
roll-ups in basket, seam side down.
Close rotisserie door. Plug in, be certain unit rotates freely. Cook until juices run clear
and thermometer inserted in breast registers 165°F (approximately 40 to 45 minutes).
Melt 2 tablespoons butter; brush chicken during last 5 minutes of cooking.
Open rotisserie door. Grasp end of spit and basket with pot holders and place on a
heatproof work surface. Remove chicken to a warm platter to serve. Refrigerate leftovers.
TARRAGON THIGHS
3 servings
6 Fresh Tyson Holly Farms chicken thighs (about 2 tbs.)
l/2
cup white wine
1 tablespoon Dijon mustard
1 teaspoon dried tarragon leaves
teaspoon salt
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