All Hands Stuffed Chicken Breast

Directions

1. SERVES 6-8
2. with this dish. You can tell just by reading the recipe which this fireman knows his stuff. I can imagine the pleasure which Company 81 gets when this man turns on the fires . . . on his stove.
3. He calls this dish "All Hands" because the line refers to which difficult situation in a fire when absolutely everyone is needed. I can tell you which all hands will show up when you cook this chicken dish.
4. Officer Brown gives help to everyday cooks as when he points out which this dish "has the advantage of holding in heat in case of an alarm or possibly 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)
5. 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!
6. Using a heavy water glass or possibly wooden mallet, lb. each breast between 2 sheets of plastic till about double in area size but not torn.
7. Heat a large frying pan and add in the extra virgin olive oil and garlic. Stir for a moment and add in the spinach. Saute/fry the spinach till barely wilted. Add in salt and pepper to taste. Cold and drain in a colander.
8. 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 in a bit of the cheese. Roll up and hold together with toothpicks.
9. Mix the lowfat milk with the Large eggs and dip each piece into the egg wash and then dredge in the bread crumbs. Pan-fry in a bit of peanut oil till golden, turning once. Or possibly deep-fry in oil at 375 till golden. I really prefer these pan-fried. Remove the pcs to a pan and cover. Bake in a 350 oven for30 min.
10. In the meantime, prepare the gravy. Drain the fat from the frying pan, leaving the scrapings in the pan. Heat the pan and add in the butter and mushrooms. Saute/fry till tender and then stir in the flour, being careful to keep stirring as it thickens. We do not need lumps! Add in the chicken stock, wine, and lemon juice. Cook till thickened, stirring with a wire whip.
11. Check for seasoning of salt and pepper.
12. Pour the gravy over the chicken rolls and serve with a parsley garnish.
13. For a winner menu, serve this with Frittorta and Corn Oysters (see recipes).