| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Italian |
Poultry |
11 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 4 |
|
Cloves garlic; crushed |
| 1 |
lb |
Fresh mushrooms; sliced thin |
| 1 |
lb |
Fresh spinach; washed, chopped |
| 1 |
lb |
Smoked Mozzarella; shredded |
| 1 |
c |
Cooked rice |
| 1/4 |
lb |
Proscuitto or smoked ham; diced |
| 1/2 |
c |
Chopped Italian parsley |
| 1/4 |
c |
Fresh grated Parmesan |
|
|
Salt & freshly ground black pepper to taste |
| 11 |
|
Chicken breasts; skinned and boned |
| 2 |
c |
Flour |
| 6 |
|
Eggs; beaten |
| 4 |
c |
Italian-flavored bread crumbs |
| 1 |
c |
Olive oil |
| 5 |
tb |
Chopped shallots |
| 1 |
|
Stick butter |
| 1 |
c |
Dry white wine |
| 2 |
cn |
(28-oz) Italian Plum tomatoes; crushed (with your hands) |
|
|
Chopped Italian parsley; for garnish |
INSTRUCTIONS
SERVES 11
Talk about creative! Just hearing the name of this firefighter, Douglas
Bartocci, Engine Company 151, Staten Island, New York, causes me to think
of wonderful Italian smells in the firehouse kitchen. This dish takes some
doing, but the Italian smells that it will create in your kitchen will be
well worth the effort.
This recipe is for eleven people. Does that sound strange? It must be
that Fireman Bartocci feeds eleven people regularly. It is easy to adjust
this recipe to your crowd.
NOTE: When a recipe calls for a chicken breast, it means just that. Each
chicken has two breasts, right?
Heat a large frying pan and add the olive oil and 2 cloves of the garlic.
Saut. the mushrooms in the oil for about 5 minutes. Remove from the pan and
set aside.
Blanch the spinach in boiling water for 1 minute. Drain well.
In a large bowl mix together the Mozzarella, rice, prosciutto or smoked
ham, parsley, Parmesan cheese, and add salt and pepper to taste.
Pound each chicken breast between 2 sheets of plastic. I use a wooden
mallet or a metal meat pounder for this process. Be gentle and each breast
will about double in size. Place each breast flat on the counter and spread
1/11 of the rice mixture on each. Roll each up and tie with 2 pieces of
string or secure with a toothpick.
Dust each roll in the flour and then dip in the beaten eggs. Roll in the
bread crumbs.
Heat a very large covered frying pan and add the olive oil. When the oil
is hot add the rolls and cook over medium-high heat until brown on all
sides. Remove and set aside. Leave the olive oil in the pan.
To the hot pan, add the shallots and the remaining 2 cloves of garlic.
Saut. for a minute and add the butter, wine, and tomatoes. Return the
chicken to the pan, baste with the sauce, and simmer over low heat,
covered, for 30 minutes, basting once or twice.
Remove the chicken to a serving platter and cover to keep warm. Test
sauce for salt and pepper and then spoon some of it over the chicken.
Garnish with chopped parsley.
Rice with Burned Almonds (see recipe) is a nice accompaniment, along with
a green salad.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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