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Mouth-watering combination.

• 1 pound bulk Italian sausage
  
• 1/2 cup onion, chopped
  
• 2 cloves garlic, minced
  
• 1 teaspoon ginger root, grated
  
• 3-ounce package cream cheese, cut into cubes (may use more)
  
• 12 medium skinless, boneless chicken breasts, 3 pounds total
  
• Cooking oil
  
• Paprika
  
• String

For filling: Cook sausage, onion, garlic and ginger root in a large skillet until sausage is brown and onion is tender, finely breaking up meat with a fork. Drain off fat. Stir in cream cheese. Rinse chicken and pat dry. Place each piece between sheets of plastic wrap, boned side up. Pound lightly with a meat mallet until 1/4 inch thick. Spread a scant 1/4 cup of the sausage mixture over each piece. Roll up, jelly roll style, starting from a short side; tie with string. Place seam side down in a shallow baking pan. Brush with a little cooking oil; sprinkle with paprika.

Bake in a 350-degree oven for 30 to 35 minutes or until chicken is tender and no longer pink. Remove rolls from pan. Cool slightly. Wrap in two-roll portions in plastic wrap; chill up to 24 hours. Or, wrap chicken rolls in moisture- and vapor-proof wrap and freeze up to 2 months. Thaw frozen rolls in the refrigerator.

To serve: Cut each chilled roll into 1/4-inch-thick slices. Spread baguette slices with red pepper spread. Top with chicken pinwheels. Serve immediately.

Thursday, October 10, 2002