*  Exported from  MasterCook II  *
 
                Rolled Stuffed Chicken with Hot Pepper Sauce
 
 Recipe By     : COOKING LIVE SHOW #CL8732
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Cooking Live                     Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         For the rolled stuffed chicken:
      1/2  pound         hot Italian sausage -- casings discarded
    1      large         egg -- beaten lightly
    2      pounds        spinach, washed well and
                         coarse stems discarded
    2      tablespoons   olive oil
    1      garlic clove  minced
    1      whole         chicken (about 1 pound)
                         completely boned -- but left intact
    1      teaspoon      fresh lemon juice
    2      tablespoons   vegetable oil
                         For the Sauce:
      1/4  cup           chopped onion
    2      tablespoons   unsalted butter
    1      large         red bell pepper -- chopped fine
    1      large         green bell pepper -- chopped fine
      1/2  cup           chicken stock
      1/2  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 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 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
 
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