Bleeding PepperChicken Brijole.
By
FRAN CHEFFULLA
@Vanity_Sol
1
This meal will knock your socks off..Bleeding PepperChicken Brijole.
Ingredients
- 2 lb
- lean ground chicken
- 12 Tbsp
- dried rolled uncookd oats
- 2 clove
- finely chopped garlic
- 1 Tbsp
- sage
- 1 tsp
- oregano, dried
- 1 medium
- finley sliced orange or yellow pepper
- 1 large
- hard boiled egg-sliced in quads
- 0.5 c
- salsa
How to Make Bleeding PepperChicken Brijole.
- 1take 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. - 2in 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. - 3VERY 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.
- 4turn your ovenon at 350 degree fereheight , anD keep that heat too the end.
- 5TIP
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.
About Bleeding PepperChicken Brijole.
Course/Dish: Chicken, Other Side Dishes
Regional Style: Italian
