bleeding pepperchicken brijole.

How To Make bleeding pepperchicken brijole.

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  1

  take your ground chicken,put it in a kneeding bowl. add the garlic. rolled oats,oregano, sage . make sure that youu kneed the ingredients well andevenly.
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  2

  in a baking pan or glass baking untinsil, spread out and flaten out the chickn ,to a one inch in diameter from corner too corner . add the pepper spread nice , dont clump it up . through the middle in a nice line - line up the egg one end too the next, the picture will show how too have it done. add the salsa.
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  3

  VERY GINGERLY ,TAKE YOUR HANDS AND ROLL THE MEAT FORWARD TILL IT BECOMES IKE A LOAFSTYLE ROLL.. AND MAEK SURE YOU PAT THE SIDES IN WELL AND THE SEAM IS AT THE BOTTOM SO THAT YOUR STUFFING SOESNOT POP OUT OR END UUP WITH A BROKEN SEEM ON TOP.
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  4

  turn your ovenon at 350 degree fereheight , anD keep that heat too the end.
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  5

  TIP BEFOR YOU PUT THIS SUCCULANT BLEEDING BIRD INTHE OVEN, LIGHTLY SPRINLE A DASH OF SALT ( I DONT USE SALT IN MY COOKING - BUT THIS IS TOO MODEFY IT FOR YOU SALT LOVERS) AND THEN SPRINLE A TUCH MORE SAGE AND A FEW FLAKES OF ROLLED OATS SO IT HAS A REALLY NICH CHRISPY TOP ON IT.. LET IT COOK FOR AN HOUR, NO LESS. SLICE IT UP AND WATCH THE SALSA BLEED OUT .MMMM SO GOOD.
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