Directions: |
Directions:Preheat oven to 350º.
Pound the chicken breast to flatten them out. Heat about a Tbsp of oil in a large ovenproof frying pan and saute the garlic and spinach until the spinach is just wilted and seasoned. Wipe out the pan and keep it handy. Combine the goat cheese, spinach and nuts and place a portion on a flattened breast (easy Andrew) then roll it up. Secure with tooth picks or kitchen twine. Season flour with salt and pepper. Beat the egg in a bowl large enough to dip the chicken. After rolling up the chicken, dredge it in the egg and then the flour mixture.
Heat up the remaining olive oil in the pan, then brown the chicken on all sides. Place in the oven and bake until done. (25 minutes or less probably.) Remove from oven and take out the chicken let it rest, tented w/ foil. Put the pan on the stove and turn to medium high, scrape up the brown bits and add the butter and flour and stir to make a roux. When the roux gets light brown, add the 1/4 cup white wine or chicken stock and whisk to smoothness. If you use wine, cook until the alcohol taste subsides. Salt and pepper the sauce to taste. You can cut up the chicken breast roulades into rounds or leave whole and serve over rice with the sauce. |
Personal
Notes: |
Personal
Notes: This is a surprisingly elegant dish to be called "Fireman's Chicken", but Bill adapted it from Teddy Thompson's recipe, so that's what we call it. Ted is a fireman and cooks for his firehouse. They are very fortunate because Ted is such a fine cook! Sometimes we saute mushrooms as part of the sauce. It is just a pretty and delicious dish.
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This recipe for Teddy's Fireman's Chicken is from