ITALIAN PEPERONI CHICKEN
SERVES 6


1 cup fresh white bread crumbs 
1/4 cup sour cream 
8 spinach leaves 
1 red pepper, roasted, skinned and sliced 
4oz pepperoni salami, diced
2 hard boiled eggs, halved 
1 tablespoon garlic flavored oil

Cut down the breastbone of chicken and carefully 
cut away the flesh from the carcass leaving the 
wings and drumsticks intact. Lay the chicken 
skin-side down on the working bench.

Combine breadcrumbs and sour cream together and
 spread over chicken flesh. Lay spinach, peppers and
 peperoni over breadcrumb mix and finally place eggs
 along the centre. Pull breast meat over filling to 
reassemble bird and secure with metal skewers. 
Brush skin with oil.

Place upturned frying basket with handle detached into
the pan. Sit bird on basket and cook indirectly with one
burner on high, one on low for 45 - 55 minutes. Baste 
occasionally with pan drippings. Allow chicken to stand
 30 minutes before carving, or alternatively this dish is
 delicious served cold as part of an antipasto platter.