Rolled Stuffed Chicken With Hot Pepper Sauce

INGREDIENTS

INSTRUCTIONS

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 1/4 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 1/2  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 pre-heated
350 degree oven for 30 minutes and let it  stand, covered for  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 MC-Recipe Digest V1 #238  Date:
Wed, 9 Oct 1996 11:37:01 -0500  From: "Jon and Angele Freeman"
<jfreeman@netusa1.net>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 793
Calories From Fat: 446
Total Fat: 50.5g
Cholesterol: 273.9mg
Sodium: 2350mg
Potassium: 1204.4mg
Carbohydrates: 57.6g
Fiber: 11.3g
Sugar: 6.7g
Protein: 29.3g