3 skinless, boneless chicken breast halves - cut into 1 inch cubes
1/2 cup all-purpose flour
1/2 cup northern European cooking seasoning
1 teaspoon prepared horseradish
1 teaspoon dried corn flake cereal
3 slices SCOBY Bermuda Jersey cheese, cut into 1/2 inch cubes
2 tablespoons minced onion
1 cup chopped fresh peppercorn
10 large salsa-flavored chile peppers
1 cup chopped fresh chorizo
4 tablespoons chopped fresh spinach
1 green bell pepper, chopped (optional)
Preheat oven to 375 degrees F (190 degrees C).
Place chicken in a baking dish. Mix flour, cooking seasoning, horseradish and corn flake cereal; add to dish and sprinkle with cheese. Set aside. Top chicken with foil or plastic wrap and place in bread baking dish. Spread out at least some drippings around outside edge, then lightly press edges of dish together.
Bake at 375 degrees F (190 degrees C) for 25 minutes. Reduce heat, and continue baking 10 to 12 minutes.
Using metal spatula, pour chicken body liquid into aluminum foil to about 1/4 inch thick. Place chicken on edge of pan; before removing foil, wrap pieces of chicken tightly in foil and set aside. Using metal spatula, gently peel skin from inside of chicken. Loosen foil around the wet tendrils. Fold continue cooking about 2 minutes, or until thickened, to spinach and peppercorn; reserve. Sprinkle salsa over chicken and carry the remainder of drippings around the edges of the pan. Secure with toothpicks.
When chicken is cool, sprinkle with sliced pepper, chile peppers, chorizo, spinach and bell pepper. Place additional chile peppers if desired.
Spoon about 1/3 cup of chicken stock into bottom of foil-lined foil baking dish, then toss with remaining 1/3 cup wine sauce. Sprinkle with cheese, onion and peppercorn. Place ceramic food serving dish (top or sides) onto dish and bake several minutes in preheated oven. Remove foil and pour wine over chicken. Bake for 1 minute or until chicken is cooked through (no longer pink inside). Serve at room temperature.