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Ингредиенты
- 3 Tbsp. Extra virgin olive oil
- 4 x Cloves garlic, crushed
- 1 lb Fresh mushrooms, sliced thin
- 1 lb Fresh spinach, washed, minced
- 1 lb Smoked Mozzarella, shredded
- 1 c. Cooked rice
- 1/4 lb Proscuitto or possibly smoked ham, diced
- 1/2 c. Minced Italian parsley
- 1/4 c. Fresh grated Parmesan Salt & freshly grnd black pepper to taste
- 11 x Chicken breasts, skinned and boned
- 2 c. Flour
- 6 x Large eggs, beaten
- 4 c. Italian-flavored bread crumbs
- 1 c. Extra virgin olive oil
- 5 Tbsp. Minced shallots
- 1 stk butter
- 1 c. Dry white wine
- 2 can (28-ounce) Italian Plum tomatoes, crushed (with your hands) Minced Italian parsley, for garnish
Инструкции
- 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 which it will create in your kitchen will be well worth the effort.
- This recipe is for eleven people. Does which sound strange It must be which 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 which. Each chicken has two breasts, right
- Heat a large frying pan and add in the extra virgin olive oil and 2 cloves of the garlic.
- Saute/fry the mushrooms in the oil for about 5 min. 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 possibly smoked ham, parsley, Parmesan cheese, and add in salt and pepper to taste.
- Lb. each chicken breast between 2 sheets of plastic. I use a wooden mallet or possibly 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 mix on each. Roll each up and tie with 2 pcs of string or possibly secure with a toothpick.
- Dust each roll in the flour and then dip in the beaten Large eggs. Roll in the bread crumbs.
- Heat a very large covered frying pan and add in the extra virgin olive oil. When the oil is warm add in the rolls and cook over medium-high heat till brown on all sides. Remove and set aside. Leave the extra virgin olive oil in the pan.
- To the warm pan, add in the shallots and the remaining 2 cloves of garlic.
- Saute/fry for a minute and add in the butter, wine, and tomatoes. Return the chicken to the pan, baste with the sauce, and simmer over low heat, covered, for 30 min, basting once or possibly twice.
- Remove the chicken to a serving platter and cover to keep hot. Test sauce for salt and pepper and then spoon some of it over the chicken.
- Garnish with minced parsley.
- Rice with Burned Almonds (see recipe) is a nice accompaniment, along with a green salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 293g | |
| Recipe makes 11 servings | |
| Calories 646 | |
| Calories from Fat 400 | 62% |
| Total Fat 45.29g | 57% |
| Saturated Fat 15.16g | 61% |
| Trans Fat 0.01g | |
| Cholesterol 202mg | 67% |
| Sodium 540mg | 23% |
| Potassium 591mg | 17% |
| Total Carbs 26.7g | 7% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.69g | 1% |
| Protein 30.14g | 48% |
