Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------POPOVERS-------------------------------
4 lg Eggs -margarine, melted
1 1/2 c Milk 1 1/2 c Unsifted all-purpose flour
1/4 c (1/2 stick) butter or 1 ts Salt

-------------------PEPPER-CHICKEN FILLING------------------------
1/2 lb Skinless, boneless chicken -seeded and cut into 1/4
-breasts -inch strips
2 Boned roasting chicken 1 lb Plum tomatoes, seeded and
-thighs, skinned -coarsely chopped
1/2 lb Sweet Italian sausages 1 cn (13 1/4 or 14 1/2 oz)
2 tb Olive or vegetable oil -chicken broth
1 lg Onion, sliced 1/4 c Unsifted all-purpose flour
2 Cloves garlic, finely 1/2 ts Dried oregano leaves
-chopped 1/4 ts Dried thyme leaves
2 ea Sweet red and green peppers, Salt and ground black pepper

1. Prepare Popovers: Heat oven to 375F. Grease four 3 1/2-inch
muffin-pan cups or souffle dishes.

2. In medium-size bowl, with electric mixer, beat eggs until frothy.
Beat in milk and butter.

3. Add flour and salt to egg mixture. Beat at low speed until smooth.
Divide into greased muffin-pan cups. Bake popovers 35 to 40 minutes or
until puffed and firm on top.

4. Meanwhile, prepare Pepper Chicken Filling: Cut chicken breast and
thighs into 1-inch pieces; slice sausages. In iarge skillet, heat
oil. Add chicken and sausages and saute until browned about 5 minutes.

5. Add onion and garlic to skillet. saute, until onion is golden, 3
to 5 minutes longer. Stir in pepper strips and tomatoes.

6. In small bowl, stir chicken broth into flour until smooth. Add to
skillet along with oregano and thyme; add salt and black pepper to
taste. Cook, stirring, until mixture is thickened and peppers are
just tender.

7. To serve, break popovers open on individual plates. Spoon filling
into popovers.

Country Cooking/Summer/94 Scanned fixed by Di and Gary

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