Recipe - Rolled Stuffed Chicken With Hot Pepper Sauce

For the rolled stuffed
chicken:
One half pound Hot Italian sausage; casings
discarded
1 lg Egg; beaten lightly
2 pound Spinach, washed well and
Coarse stems discarded
2 tablespoon Olive oil
1 g Minced
1 Whole chicken (about 1
pound)
Completely boned; but left
intact
1 teaspoon Fresh lemon juice
2 tablespoon Vegetable oil
For the Sauce:
One fourth cup Chopped onion
2 tablespoon Unsalted butter
1 lg Red bell pepper; chopped
fine
1 lg Green bell pepper; chopped
fine
One half cup Chicken stock
One half cup Dry white wine
1 teaspoon Seeded and minced pickled
jalapeno
Pepper, or to taste; wear
rubber gloves
1 teaspoon Fresh lemon juice; or to
taste

Make the rolled stuffed chicken:

In a skillet cook the sausage over moderate heat, stirring and breaking up
the lumps, until it is no longer pink and let it cool. Transfer the sausage
with a slotted spoon to a food processor, add the egg, and pulse the
mixture for 30 seconds, or until the sausage is chopped fine but not
pureed. In a large saucepan cook the spinach in water clinging to the
leaves, covered, over moderately high heat, stirring occasionally, for 3 to
5 minutes, or until it is wilted. Drain the spinach in a colander, refresh
it under cold water, and squeeze dry. Chop the spinach coarsely and
sprinkle it with salt and pepper. In a skillet heat the olive oil over
moderate heat until it is hot but not smoking and in it cook the garlic,
stirring, for 1 minute. Add the spinach, cook the mixture 2 minutes, and
let it cool.

Flatten the chicken breast between sheets of dampened wax paper until it is
about One fourth inch thick, form it into a rectangular shape skinned side down,
and sprinkle it with lemon juice and salt and pepper to taste. Spread the
spinach evenly on top of the chicken, leaving a One half inch border all around,
spread the sausage mixture evenly on top of it, and beginning with the long
side roll the chicken jelly roll fashion to enclose the stuffing, forming a
log. Stretch the reserved chicken skin to form a rectangle 2 inches wider
than the log and roll the skin around the chicken, covering as much of it
as possible. Tie the rolled chicken at 1 inch intervals with the kitchen
string, pat it dry, and season it with salt and pepper. In an oven proof
skillet heat the vegetable oil over moderately high heat until it is hot
but not smoking and in it brown the chicken. Bake the roll chicken, seam
side down, in a preheated 350 degree oven for 30 minutes and let it stand,
covered for 10 minutes.

Make the sauce while the chicken is baking: In a skillet cook the onion in
the butter over moderately low heat, stirring until it is softened, add the
bell peppers, and cook the mixture, covered stirring occasionally, for 10
minutes. Add the stock and the wine and bring the liquid to a boil, and
simmer the mixture covered for 10 minutes. Add the jalapeno pepper, the
lemon juice, and the salt and pepper to taste and puree the mixture in a
blender. The sauce may be made 1 day in advance and kept covered and
chilled.

Discard the strings from the rolled chicken and cut the chicken crosswise
into 12 or 16 slices. Pour about 1/3 cup of the sauce heated, on each of 4
heated plates and arrange 3 or 4 chicken slices on each plate.

Yield: 4 serving
Recipe By : COOKING LIVE SHOW #CL8732

Posted to MCRecipe Digest V1 #238

Date: Wed, 9 Oct 1996 11:37:01 0500

From: "Jon and Angele Freeman" jfreeman@netusa1.net