CHICKEN
VEGGIE ROLL-UPS
4 servings
4 Fresh Tyson Holly Farms boneless skinless chicken breasts (about 2 Ibs,)
1 cup shredded raw vegetables (carrots, broccoli, zucchini)
l/2
cup dry bread crumbs
1
teaspoon dried parsley flakes
l/2
teaspoon dried basil
l/2
teaspoon salt
l/4
teaspoon pepper
l/2
cup double-strength chicken broth
2 tablespoons butter or margarine, melted
Rinse chicken in cold running water. Drain, pat dry with paper towel. Place between
two sheets of plastic wrap; flatten with wooden mallet.
Combine vegetables, bread crumbs, parsley, basil, salt; pepper, and broth. Divide mix-
ture
evenly among chicken breasts. Roll up, enclosing filling. Secure with string.
Spray inside of rotisserie basket with nonstick vegetable cooking spray; place on spit
and fit unit on hub of drip tray. 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).
Brush chicken with butter 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.
MARINARACHICKEN
4 servings
One package Fresh Tyson Holly Farms Pick of the Chix (9 pieces-about 4 Ibs.)
1 can (6 oz.) Italian-style tomato paste
1 cup red or white
wine
1 package (8 ounces) fresh mushrooms, sliced
2 tablespoons butter or margarine
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