STUFFED CHICKEN LEG RECIPE
Your search through chicken leg recipes is over. Our stuffed chicken leg recipe is easy thanks to the STOVE TOP Stuffing that enables our 8-serving entrée.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Heat oil in large skillet on medium heat. Add zucchini and onion; cook and stir 5 minutes or until onion is tender. Remove from heat. Stir in water, stuffing mix and cheese until well blended. Cover and set aside.
- Insert your fingers carefully between the meat and skin of each chicken leg to form a pocket. Fill pockets evenly with the stuffing mixture. Place, filled sides up, in shallow baking pan.
- Bake 45 to 50 minutes or until chicken is cooked through.
Nutrition Facts : Calories 440, Fat 24 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 125 mg, Sodium 600 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 3 g, Protein 36 g
CHICKEN LEGS STUFFED WITH WILD RICE AND MUSHROOMS
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare the chicken legs. Sprinkle them inside and out with salt and pepper, and set aside.
- Meanwhile, cook the wild rice and drain.
- Heat the butter in a skillet and add the onions and shallots. Cook, stirring, until they are wilted. Add the mushrooms and cook about one minute, stirring. Add the wild rice, salt and pepper. Sprinkle with Cognac and stir. Remove from the heat and let cool.
- Stuff each chicken leg with an equal portion of the filling. Carefully fold over the boned thighs to enclose the filling.
- Lay out four squares of plastic wrap, one at a time. Place one stuffed leg in the center and carefully fold the plastic wrap to enclose the stuffed pieces. Wrap securely.
- Place the stuffed chicken legs in one layer in the top rack of a steamer. Set aside. Bring enough water to the boil in the bottom of the steamer to steam the chicken legs when added.
- When ready to cook, place the chicken legs over the steamer and cover closely. Let the legs steam for about 20 minutes or until done. Serve with cream of chicken sauce. One serving suggestion: Spoon a little of the sauce onto a hot plate, top with the stuffed leg and sprinkle with chopped parsley.
Nutrition Facts : @context http, Calories 852, UnsaturatedFat 36 grams, Carbohydrate 11 grams, Fat 61 grams, Fiber 2 grams, Protein 59 grams, SaturatedFat 19 grams, Sodium 1001 milligrams, Sugar 2 grams, TransFat 0 grams
CURRY BUTTER CHICKEN LEGS ON THE BARBIE
Make and share this Curry Butter Chicken Legs on the Barbie recipe from Food.com.
Provided by Charmie777
Categories Curries
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Lightly oil grill and preheat to high.
- Loosen skin on chicken pieces with fingers, by sliding hand between skin and flesh.
- In a small skillet, saute green onion and 2 cloves garlic in butter or margarine for 1 minute. Stir in breadcrumbs and parsley.
- Push this seasoning under chicken skins, working it down well.
- Combine 1 cup butter or margarine with mustard, 1 clove garlic and curry powder.
- Spread this seasoned butter or margarine over chicken and put on preheated grill.
- Cook 10 to 15 minutes each side, or until chicken is cooked through and juices run clear.
- Brush with remaining seasoned butter while grilling.
Nutrition Facts : Calories 786, Fat 60.8, SaturatedFat 28.5, Cholesterol 271.2, Sodium 627.7, Carbohydrate 14.9, Fiber 1.5, Sugar 1.4, Protein 43.7
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