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1
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.
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2
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.
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3
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.
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4
Drain the spinach in a colander, refresh it under cold water, and squeeze dry.
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5
Chop the spinach coarsely and sprinkle it with salt and pepper.
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6
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.
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7
Add the spinach, cook the mixture stirring 2 minutes, and let it cool.
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8
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.
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9
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.
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10
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.
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11
Tie the rolled chicken at 1-inch intervals with the kitchen string, pat it dry, and season it with salt and pepper.
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12
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.
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13
Bake the rolled chicken, seam side down, in a pre-heated 350 degree oven for 30 minutes and let it stand, covered for 10 minutes.
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14
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.
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15
Add the stock and the wine and bring the liquid to a boil, and simmer the mixture covered for 10 minutes.
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16
Add the jalapeno pepper, the lemon juice, and the salt and pepper to taste and puree the mixture in a blender.
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17
The sauce may be made 1 day in advance and kept covered and chilled.
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18
Discard the strings from the rolled chicken and cut the chicken crosswise into 12 or 16 slices.
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19
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.
