The Dish:
California Chicken served with Roasted Zucchini
The Chef:
Driver Engineer George Encinosa
The Restaraunt:
Broward Fire Rescue's Station 81
Ingredients (California Chicken)
- 2 Fresh Boneless skinless chicken breast
- 2 Tbsp of butter
- ¼ cup minced garlic
- Dry white cooking wine
- Sliced tomatoes
- 2 Slices of Muenster cheese or pepper jack cheese for a tangy taste
- ½ cup of ricotta cheese
- 1 package of frozen chopped spinach
Preparation
In mixing bowl place Ricotta cheese and thawed spinach, mix and put to one side.
In a frying pan melt butter on high, put minced garlic and stir garlic in butter.
Place chicken Breast {butterfly} until golden browned on both side.
Add Wine and cover, lower heat to medium heat.
Wait for 10 min, place chicken on baking pan.
Place ½ of ricotta spinach mix on top of breast follow by a slice of tomato and Munster cheese.
Place Pan in the oven at 375 degree for 15 min.
Allow 2-3 min to cool and serve.
Ingredients (Roasted Zucchini)
- 2 zucchini
- 1/8 cup of minced garlic
- ¼ cup of olive oil
- Season Salt
Preparation
Slice Zucchini in half length wise, place on baking pan, mix garlic and olive oil and spread on the zucchini face up.
Place in oven 375 degree for 30 min. add season salt to taste.
Let cool for 2 min and serve.
Serves 2.
FOR MORE INFORMATION:
Broward Sheriff Office
www.sheriff.org/about_bso/dfres/
