Summer 2012
Hot Plate: Firefighters Cook for a Cause

Stratford firefighter Matt Morse of Stratford’s IAFF Local 998 fired up the stove at WTNH with Teresa LaBarbera and Bridgeport Hospital Foundation President Steve Jakab.

Firefighters from across Connecticut are heating up the kitchen with some delicious recipes to spotlight The Connecticut Burn Center at Bridgeport Hospital.

Named “Firehouse Fridays,” this special cooking segment on WTNH Channel 8’s Connecticut Style program debuted in May and will continue at least every other Friday through the end of the year.

The Connecticut Burn Center at Bridgeport Hospital is undergoing a major renovation, supported by firefighters from around the state. Many of those firefighters will take part in the cooking segment.

For more information about The Connecticut Burn Center campaign, please visit or

From the Stratford Fire Department

Chicken Piccata and Sautéed Spinach with Wild Rice

Serves 4
4 boneless, skinless chicken breasts
1 cup long grain wild rice
1 lb. baby spinach
1 clove garlic, minced
1 cup all-purpose flour
1 cup chicken broth

3 tablespoons freshly
grated Parmesan cheese
¼ cup capers
1 lemon
Salt and pepper to taste
½ stick butter
Olive oil

Pound the chicken breasts into cutlets of equal size. Dredge chicken cutlets in flour seasoned with salt and pepper and shake off excess flour. Set aside.

Combine the chicken broth and 1½ cups water in medium saucepan. When boiling, add rice and cover. Simmer on low for approximately 20 minutes. Remove from heat when cooked (the liquid will be absorbed and rice will still be a little crunchy). Let sit.

Heat equal parts olive oil and butter in skillet and sauté half of the garlic (about a ½ teaspoon) for 2-3 minutes.

Add the capers and cutlets to pan. Sauté cutlets for approximately 5 minutes on each side until cooked through. (Thicker cutlets will take longer than 5 minutes to cook.)

Meanwhile, heat 2 tablespoons olive oil and the remaining garlic in separate skillet. Add spinach and sauté for 5 minutes just until wilted. Add fresh Parmesan cheese and stir.

Plate the wild rice and cutlets and drizzle any remaining sauce over the top. Serve with sautéed spinach.

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