All Hands Stuffed Chicken


All Hands Stuffed Chicken
Serves 12
A Firehouse Favorite - Will hold for hours in the pan if you are not ready to eat
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  1. 12 Pieces Chicken Breast, skin and bones removed
  2. 2 Tablespoons Olive Oil
  3. 2 Cloves Fresh Garlic, crushed
  4. 1 Pound Fresh Spinach, washed and chopped
  5. 1/2 Pound Feta Cheese, crumbled
  6. 1/2 Cup Milk
  7. 4 Eggs, beaten
  8. 2 Cups Bread Crumbs, Panko is ideal
  9. 2 Tablespoons Butter
  10. 1 Cup Mushrooms, sliced
  11. 1 Tablespoon Flour
  12. 1 Cup Chicken Stock
  13. 1 Cup Dry White Wine, Vermouth is fine
  14. Juice of 1 Lemon
  15. 1/4 Cup Parsley, chopped for garnish
  16. Salt, Pepper and Peanut Oil for pan frying
  1. Pre-heat oven to 350 Deg. F. Pound out chicken breasts between two sheets of plastic wrap with a meat pounder till about 1/4-Inch thick, moisten with a little water to keep from tearing. Heat the Olive Oil in a large skillet and add the garlic. Stir for a moment and add the spinach, saute till barely wilted, add salt and pepper to taste. Cool and drain in a colander. Lay each chicken portion flat on a plastic cutting board and salt and pepper to taste. Place 1/12 of the spinach in a layer on each piece of chicken and add a bit of the feta cheese. Roll up as tightly as possible and secure with a skewer or toothpicks. Combine the milk and eggs, dip each chicken roll in the egg wash and then dredge in the bread crumbs. Pan-fry in a large skillet using a bit of peanut oil until golden brown, turning once. (Do this in batches) Remove pieces to a large baking dish, bake in oven for 30 minutes. While chicken is in the oven, prepare the gravy. Drain the fat from the frying pan, leaving the scrapings. Heat the pan and add the butter and mushrooms. Saute until tender and stir in the flour, stirring constantly for 1 minute making a roux. Add the stock, wine and lemon juice to the roux. Heat to a boil and stir with a whisk until the gravy thickens. Adjust the seasoning with salt and pepper. Pour over the chicken rolls and garnish with parsley to serve.
Adapted from from a Jeff Smith recipe in "The Frugal Gourmet Cooks American" cookbook
Adapted from from a Jeff Smith recipe in "The Frugal Gourmet Cooks American" cookbook