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Recipe Name: All-hands Stuffed Chicken Breast Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Poultry Comments:
Preparation Time:
Number of Servings: 6

12 Chicken breasts, skined
1/8 Cup(s) Olive oil
2 Cloves garlic, crushed
1 Pound(s) Fresh spinach, chopped
Salt & pepper to taste, Salt & pepper to taste
1/2 Pound(s) Feta cheese, crumbled
1/2 Cup(s) Milk
4 Eggs, beaten
1 Cup(s) Italian-flavored bread
Peanut oil for frying
2 Tablespoon(s) Butter
1 Cup(s) Sliced mushrooms
1 Tablespoon(s) Flour
1 Cup(s) "Chicken Soup Stock" or, "Chicken Soup Stock" or
canned chicneh broth
1 Cup(s) Dry white wine
1/2 Lemon, juice of
1/4 Cup(s) Chopped parsley, for garnish
SERVES 6-8 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
four-alarm 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. Pan-fry in a bit of peanut oil until
golden brown, turning once. Or deep-fry in oil at 375ø until golden
brown. I really prefer these pan-fried. 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

Nutrition (calculated from recipe ingredients)
Calories: 302
Calories From Fat: 183
Total Fat: 20.7g
Cholesterol: 169.4mg
Sodium: 727.2mg
Potassium: 435.6mg
Carbohydrates: 10.1g
Fiber: 3.1g
Sugar: 4.1g
Protein: 14.1g

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