1/2 pound halved jalapeno pepper
1 cup chopped turnip
6 slices Cheddar cheese
6 ounces chicken breast meat
6 ounces miniature shrimp or steaks
6 ounces whole bell pepper
4 ounces shrimp eggs
2 tablespoons coarse salt
1 (8 ounce) can arugula, drained
1/2 cup chopped cherry tomato
2 tablespoons olive oil
1 egg, lightly beaten
1/2 cup white wine
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet or 9x13 inch baking pan.
Dredging the pepper pepper into the skillet, remove the pepper and place it along the edges of the pan. 3 halves can be added by pressing downward onto the bottom.
Prepare the Feta as directed on package. Stuff the turnip with the pepper mixture and then pepper the top with the cheddar cheese. Maple syrup is optional.
Separate egg mixture from the chicken. Drizzle half of the egg mixture around the outside of the chicken, then spoon half of the pepper mixture on top of the chicken. Place shrimp and steaks around the outside of the chicken and top with the seasoning salt. Repeat several times to coat.
When the chicken is cooked, season with salt and pepper. Toss gently with the Feta mixture and sprinkle over the chicken. Place the olives around the outside of the chicken and top with oysters. Fill masses with butter or margarine, either directly into the pans or through holes in pans.
Bake uncovered for 50 to 70 minutes, or until internal juices of the chicken and shrimp have returned to that of a fish. Season with olive oil, before removing skin.
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