Bronx Firehouse Stuffed Chicken Breasts Food

BRONX FIREHOUSE STUFFED CHICKEN BREASTS

Steps:

• Pound chicken breasts flat. Saute spinach in olive oil and garlic powder for 4 minute (I use fresh chopped garlic) Spread spinach equally over chicken breasts. Sprinkle 1/4 cup feta cheese over each. Roll chicken breasts closed and seal firmly with toothpicks. Slightly brown chicken breasts on all sides in butter. Place breasts in ungreased baking dish with tight lid and bake covered for 1 hour at 350 degrees. (do not add liquid; will make its own).
• Gravy.
• Saute mushrooms in butter. Add flour, stirring until well coated. Add chicken broth from baking dish and simmer until thickens. Pour over chicken breasts to serve.
• Great served with rice to soak up the gravy.

STUFFED BREAST OF CHICKEN

Steps:

• Preheat oven to 450 degrees F.
• To make the filling: In a medium skillet heat the oil over high heat and saute the spinach until wilted, about 3 minutes.
• Drain the spinach squeeze dry and finely chop. Combine the ricotta, chopped spinach, Asiago, and nutmeg. Season the mixture with salt and pepper.
• To make the chicken: Place the chicken breasts skin side down on a cutting board with the tenderloin folded back. Place 2 tablespoons of spinach filling on the center of the breast and fold the tenderloin over to enclose. Arrange the stuffed chicken breasts, skin side up, in a baking dish.
• Mix the butter with the garlic, herbs, salt, and pepper. Rub the butter mixture over the chicken. Refrigerate for at least 15 minutes, until the butter hardens. Roast for 25 minutes. Let rest for 5 minutes, at room temperature, before serving. Slice chicken breasts and serve with pan juices.

CHEESE, SPINACH & MUSHROOM STUFFED CHICKEN

Steps:

• Boil the kettle, tip the mushrooms into a small bowl, pour over boiling water to just cover, then leave to soak for 15 mins. Drain and squeeze out the mushrooms (save and freeze the liquid to make a base for a gravy) and roughly chop.
• Heat the oil in a frying pan and gently cook the shallots and garlic for 3 mins. Turn up the heat, throw in the mushrooms and cook for a few mins more. Add the spinach, turn the heat up to high and cook until wilted and all the liquid has evaporated. Tip into a bowl and leave to cool. Beat in the cheeses and season with loads of pepper and a little salt. Set aside.
• Take the chicken breasts and remove the small fillet from the back. Cut a slit into the side of each chicken breast then stuff each one with a quarter of the spinach mixture, closing it with the cut-off fillet. Carefully wrap each stuffed chicken breast in a slice of prosciutto and chill until needed. Can be prepared up to a day ahead.
• To cook, heat oven to 200C/180C fan/gas 6. Line up the chicken on a baking tray and roast for 20-25 mins until the prosciutto is frazzled at the edges, the cheese is oozing out and the chicken is cooked through.