Recipe - All-Hands Stuffed Chicken Breast

12 Chicken breasts; skined,
boned
1/8 cup Olive oil
2 Cloves garlic; crushed
1 pound Fresh spinach; chopped
Salt & pepper to taste
One half pound Feta cheese; crumbled
One half cup Milk
4 Eggs; beaten
1 cup Italianflavored bread
crumbs
Peanut oil for frying
2 tablespoon Butter
1 cup Sliced mushrooms
1 tablespoon Flour
1 cup "Chicken Soup Stock" or
canned chicneh broth
1 cup Dry white wine
One half Lemon; juice of
One fourth cup Chopped parsley; for garnish

SERVES 68

James Brown, of Engine Company 81 in the Bronx, New York, won the contest
with this dish. You can tell just by reading the recipe that this fireman
knows his stuff. I can imagine the pleasure that Company 81 gets when this
man turns on the fires . . . on his stove.

He calls this dish "All Hands" because the line refers to that difficult
situation in a fire when absolutely everyone is needed. I can tell you that
all hands will show up when you cook this chicken dish.

Officer Brown gives help to everyday cooks as when he points out that
this dish "has the advantage of holding in heat in case of an alarm or they
can sit for a while and be reheated." (At about six each evening, doesn't
your house sound as if there is about to be a fouralarm fire?)

You will enjoy this and it is not really difficult to make. I am not
giving you his proportions, as they might seem a bit large for a family of
four. So, cut down. I have already cut it in half!

Using a heavy water glass or wooden mallet, pound each breast between 2
sheets of plastic until about double in area size but not torn.

Heat a large frying pan and add the olive oil and garlic. Stir for a
moment and add the spinach. Saut‚ the spinach until barely wilted. Add salt
and pepper to taste. Cool and drain in a colander.

Lay each chicken portion flat on the counter and salt and pepper to
taste. Place 1/12 of spinach in a layer on each piece of chicken and add a
bit of the cheese. Roll up and hold together with toothpicks.

Mix the milk with the eggs and dip each piece into the egg wash and then
dredge in the bread crumbs. Panfry in a bit of peanut oil until golden
brown, turning once. Or deepfry in oil at 375ø until golden brown. I
really prefer these panfried. Remove the pieces to a pan and cover. Bake
in a 350ø oven for
30 minutes.

In the meantime, prepare the gravy. Drain the fat from the frying pan,
leaving the scrapings in the pan. Heat the pan and add the butter and
mushrooms. Saut‚ until tender and then stir in the flour, being careful to
keep stirring as it thickens. We don't need lumps! Add the chicken stock,
wine, and lemon juice. Cook until thickened, stirring with a wire whip.
Check for seasoning of salt and pepper.

Pour the gravy over the chicken rolls and serve with a parsley garnish.

For a winner menu, serve this with Frittorta and Corn Oysters (see
recipes).

From The Frugal Gourmet Cooks American. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.