Title: All-hands stuffed chicken breast
 Categories: Poultry
      Yield: 6 Servings
 
     12    Chicken breasts; skined,
           -boned
    1/8 c  Olive oil
      2    Cloves garlic; crushed
      1 lb Fresh spinach; chopped
           Salt & pepper to taste
    1/2 lb Feta cheese; crumbled
    1/2 c  Milk
      4    Eggs; beaten
      1 c  Italian-flavored bread
           -crumbs
           Peanut oil for frying
      2 tb Butter
      1 c  Sliced mushrooms
      1 tb Flour
      1 c  "Chicken Soup Stock" or
           -canned chicneh broth
      1 c  Dry white wine
    1/2    Lemon; juice of
    1/4 c  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).