cookbook

RECIPES • EGGS, POULTRY, AND MEAT 19
RECIPES
Chicken and Mushroom
Wild Rice Bake
PREP TIME: Approximately 40 minutes
COOK TIME: TurboChef : 17 minutes
Conventional : 1 hour
Wild rice is native to the Great Lakes region of the United States. It
is only distantly related to white rice. Though no longer wild, it
still has a complex taste and texture that more than justi es its
price.
1. In a saucepan, bring 4 cups of water to a boil. Add wild rice and
reduce heat to a simmer. Cover and cook 30 to 40 minutes—
until kernels open and are tender but not mushy.
2. Select “Cookbooks” on the touchscreen. Select “Eggs, Poultry &
Meats” followed by “Chicken and Mushroom Wild Rice Bake.”
Press “Preheat” to begin the preheat cycle.
3. While rice is cooking, sauté the mushrooms in butter until
tender. Add  our and continue to cook until thick and bubbly.
Slowly add the chicken stock, stirring with a whisk until thick
and smooth. Slowly add the half-and-half and salt. Continue to
stir until thick. Cool the mushroom sauce and add the sour
cream and sherry.
4. Spread cooked wild rice in a buttered ceramic or Pyrex dish (11
x 7 x 2-inch). Spread half of the mushroom sauce over the rice.
5. Place chicken breasts on top of the sauced rice, and spread
remaining half of mushroom sauce over the chicken. Top with
Parmesan cheese.
6. Place dish in the oven and press “Start.” Bake for 17 minutes.
When done, cheese should be golden brown and the chicken
cooked throughout—at least 165°F.
Yield: 4 servings
Time Saver Tip : Prepare a day ahead and store in the refrigerator
until ready to cook. If refrigerated, use the “Cook More” function at
the end of the cook cycle to
add a few more minutes to the cook time.
Chicken Rollatini
PREP TIME: Approximately 15 minutes
COOK TIME: TurboChef : 8 minutes
Conventional : 1 hour
Created with family dinner in mind, this dish is great when
accompanied by the Italian Zucchini Casserole (page 26) and Garlic
Bread (page 28). Use the bottom oven as a warming drawer to
keep the chicken warm while you prepare the sides.
1. Select “Cookbooks” on the touchscreen. Select “Eggs, Poultry &
Meats” followed by “Chicken Rollatini.” Press “Preheat” to begin
the preheat cycle.
2. Flatten the chicken breasts to an even 3/8-inch thickness.
3. On a sheet pan, mix the bread crumbs and Parmesan. Press
chicken into the breading, making sure to coat both sides.
4. Top breaded chicken with a slice of ham and two fresh basil
leaves. On top of the basil leaves, squeeze a line of sun dried
tomato paste down the center of the chicken and top with a
piece of Manchego cheese.
5. Roll chicken around the  lling like a pinwheel. Top with a
sprinkle of Parmesan and place, seam side down, on an oiled
sheet pan.
1 cup uncooked wild rice
2 ounces shiitake mushrooms,
thinly sliced (about 1 cup)
2 ounces baby bella
mushrooms, thinly sliced
(about 1 cup)
8 tablespoons (1 stick) butter
1/4 cup  our
1/2 cup chicken stock
1/2 cup half-and-half or
light cream
1/2 teaspoon salt
1 cup sour cream
1/2 cup dry sherry
4 4 to 5-ounce boneless,
skinless chicken breasts
1/2 cup grated Parmesan
cheese
INGREDIENTS
4 6-ounce boneless, skinless
chicken breasts
1 cup bread crumbs
1/3 cup grated Parmesan
cheese
4 slices prosciutto or Black
Forest ham, sliced thin
8 leaves fresh basil
1/4 ounce sun dried tomato
paste
4 ounces Manchego cheese,
cut into 4 2 x 1/4-inch sticks
INGREDIENTS
CHICKEN AND MUSHROOM WILD RICE BAKE