TIME TO THROW DOWN ANOTHER RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN. THIS DISH COMES FROM LONG TIME SUPPORTER OF F&H CO. , ROB MEYER OF MONROE TOWNSHIP IAFF LOCAL 3170, A.K.A RMEYER923. IT IS A RECIPE THAT CAN EASILY BE MODIFIED TO YOUR LIKING, THAT'S WHAT I LOVE ABOUT COOKING. PUT YOUR PERSONALIZED TOUCH ON EVERYTHING YOU DO!
PORTOBELLO SPINACH CHICKEN WITH WHITE WINE SAUCE
5-6 boneless chicken breast (either filleted for rolling or whole breast with a pocket sliced into them.
Stuffing:
Dice 3-4 cloves of garlic and chop 1 small shallot
Sautee both in butter for 2-3 mins and add 12-16oz of portobello mushrooms add salt and pepper to taste. Sautee mushrooms until tender.
While cooking the mushrooms, add chopped fresh or thawed frozen spinach to a mixing bowl.
Stir in 1/2 of a small container of ricotta cheese and a 1/3 cup of parmesan (or more depending on preference).
Stir in 1/2 tsp of nutmeg.
Take mushroom mix and stir into spinach mix (we saved 2/3rds of the mix to stir into rice).
Use mix to either roll into the chicken breast or stuff into a sliced pocket of the chicken. Secure with toothpicks. We pan fried in butter and transferred to oven at 400° for 20 mins. You can pan fry in butter thoroughly, bake, or a combination of the two. Pan fry will be the messiest, baking will take about 35-40 mins but will look bland. Doing a pan fry gives it a nice look and finish it up in the oven.
Sauce:
In the pan you cooked the chicken, melt 2tbsp of butter, 1/4 c of flour to mix into after melted. Add 1 c of white wine and cook to reduce by 1/3rd, add 1 c of chicken broth and cook medium heat stirring intermittently.
Stir in 2 tsp of basil and parsley, and salt and pepper to taste. Cook until rendered down to a thicker consistency.
As previously mentioned we used the mushroom mix to add to some long grain rice. Serve with vegetable of choice and sauce on the side.
Hope somebody enjoys it as much as we did. No leftovers ;)