Stuffed Chicken Drumsticks Food

STUFFED CHICKEN LEG RECIPE

Stuffed Chicken Leg Recipe image

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

Ingredients

2 Tbsp. olive oil
2 cups shredded zucchini (about 2 medium zucchini)
1 medium onion, finely chopped
3/4 cup water
1 pkg. (6 oz.) STOVE TOP Herb Seasoned Stuffing Mix
1 cup KRAFT Finely Shredded Italian* Five Cheese Blend
8 bone-in and skin-on chicken legs

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

STUFFED CHICKEN THIGHS

Stuffed Chicken Thighs image

Chicken thighs stuffed with sautéed mushrooms, wilted spinach, and shredded Monterey jack cheese. This dish is light-tasting and a little sweet.

Provided by Annie H

Categories Chicken Thigh & Leg

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

6 boneless skinless chicken thighs
4 ounces mushrooms
1/2 ounce fresh spinach
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
3 ounces monterey jack cheese, shredded
1/2 teaspoon paprika
1 teaspoon tarragon
1 teaspoon garlic salt
3 tablespoons honey
1/2 cup water
1 ounce monterey jack cheese

Steps:

Wash and pat dry chicken thighs; lay them flat, inside up.
Slice mushrooms and sauté with salt and pepper until they are brown; remove from heat.
Wash and stem spinach.
Chop spinach and add to mushrooms, tossing to wilt.
Place about 2 tablespoons of this filling on each chicken thigh, evenly dispersing the remaining filling among the thighs as needed.
Divide cheese among chicken thighs.
Close the thighs with toothpicks (I used three per thigh) and place in a pie dish.
Sprinkle paprika, crushed tarragon, and garlic salt over the thighs.
Drizzle honey over all.
Add water to the pie pan, cover with foil, and bake at 350°F for 30 minutes.
Remove foil and bake another 15 minutes.
Sprinkle remaining cheese over chicken and bake until the cheese is melted.
Serve with steamed veggies, rice, and a fruit salad.

STUFFED CHICKEN LEGS

Stuffed Chicken Legs image

Provided by Living the Gourmet

Time 55m

Number Of Ingredients 11

Ingredients

8 chicken legs - with skin
Juice of 1 lime
1 cup cilantro or Italian parsley
2 garlic cloves
1 tsp. sugar
½ tsp. cumin
½ tsp. turmeric
½ tsp. black pepper
½ tsp. salt
½ tsp. coriander
3 tbs. olive oil

Steps:

Place all of the above in a food processor and give a few good chops.
Preheat Oven 375 degrees.
Gently pull the skin from the leg back and stuff the mixture into under the skin.
Place the legs in a baking dish and bake for 45 - 50 minutes or until a beautiful golden color appears and the juices run clear.

STUFFED CHICKEN DRUMSTICKS RECIPE - (4.3/5)

Stuffed Chicken Drumsticks Recipe - (4.3/5) image

Provided by ladygourmet

Number Of Ingredients 12

Ingredients

STUFFING:
8 chicken legs, with skin
juice of 1 lime
1 cup cilantro or Italian parsley
2 garlic cloves
1 teaspoon sugar
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon coriander
3 tablespoons olive oil

Steps:

Place the lime juice, cilantro or Italian parsley, garlic cloves, sugar, cumin, turmeric, black pepper, and salt in a food processor and give it a few good chops. Preheat oven 375°F. Gently pull the skin from the leg back and stuff the mixture into under the skin. Place the legs on a baking dish and bake for 45 to 50 minutes or until a beautiful golden color appears and the juices run clear.

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