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-> [Bacon, Cheese, Chicken, Pork, Poultry] -> [Basil-ricotta stuffed chicken legs with bacon Recipe] |
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Basil-ricotta stuffed chicken legs with bacon
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| Artist: |
_ |
| Categories: |
Bacon, Cheese, Chicken, Pork, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| small | Garlic clove, minced | | 1
| cup | Ricotta cheese (8 oz) | | 1
| tbsp | Grated Parmesan cheese | | 1
| | Egg yolk | | 2
| tbsp | Minced fresh basil | | 1/4
| tsp | Minced fresh thyme (OR 1/8 | | | -tsp dried) | | 1/4
| tsp | Salt | | 1/4
| tsp | Ground black pepper | | 4
| | Whole chicken legs (2 | | | -pounds) | | 2
| tbsp | Fresh lemon juice | | 4
| oz | Bacon (4 slices) |
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Procedures:
| 1 | Mix the cheeses, egg yolk, basil, thyme, garlic and half the salt and pepper in a small bowl. | | 2 | Loosen skin at thigh and stuff about ?cup of the filling under the skin of each leg. | | 3 | Tuck skin under leg to secure filling. | | 4 | Sprinkle with lemon juice and the remaining salt and pepper. | | 5 | Cut bacon strips in half and crisscross 2 halves over each thigh. | | 6 | Transfer legs to a large baking pan. | | 7 | Preheat oven to 450°F. | | 8 | Adjust oven rack te the middle positon. | | 9 | Bake the chicken legs until their juices run clear when pierced with a fork, about 25 minutes. | | 10 | Transfer to warmed dinner plates and serve immediately. | | 11 | Makes 4 servings. | | 12 | [cooks; april 1989] |
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