Filipino Chicken Relleno 1

Ingredients:
1 whole 3-4 lbs. chicken, deboned
1/4 cup soy sauce
2 tablespoons lemon juice
lettuce leaves and sweet red pepper slices for garnish

Filling:
1-1/2 lbs. ground pork
2 eggs, slightly beaten
2-3 tablespoons sweet relish
2 tablespoons flour
2/3 cup frozen green peas
1/2 Cup raisins
1/2 cup grated Monterey Jack cheese finely chopped
3/4 cup lean sliced ham,
salt and pepper to taste

Stuffed Whole Chicken

Debone chicken by making a vertical cut all the way across the middle of the chicken back with a sharp knife until you hit the bone part. From one side, carefully cut meat away from the bone all around the back and breast.

Remove and discard bone. Leave wing and leg bones intact. Marinate chicken with soy sauce and lemon juice for one hour in the refrigerator.

Combine thoroughly all ingredients for the filling. Put filling inside the chicken cavity. With a needle and thread, sew chicken back to close so it will look whole again.

On a wire rack in a pan, bake chicken in a preheated 3500 oven for about 2 hours, or until cooked. Or, steam covered in a big steamer for about 1 hour and 45 minutes or until done.

Remove chicken. After steaming, brush a little oil on chicken and broil in oven at 3500 until golden brown. Leave oven door slightly open while broiling.

Remove chicken from oven and let cool. Remove thread from meat. Cut chicken in half lengthwise then slice in serving pieces.

Arrange on a platter and garnish with lettuce and sweet red pepper slices. Serve with banana sauce.