Rolled Stuffed Chicken with Hot Pepper Sauce

* 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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