www.CookingWhiz.com
www.CookingWhiz.com
 
Food and Health
Beverage Guide
Recipe Search
Sugar-free & Low-Fat
Cookbooks
Cooking Terms
Cooking Facts
Food News
Herbs and Spice Glossary
History of Cooking
Organic Food
Vegetarian
Pet Recipes
World Hunger
Recipe Search





Share |

BASIL-RICOTTA STUFFED CHICKEN LEGS WITH BACON

Category:    Chicken, Cheese
Yield: 4 servings
 
      1 sm Garlic clove, minced              1/4 ts Salt
      1 c  Ricotta cheese (8 oz)             1/4 ts Ground black pepper
      1 tb Grated Parmesan cheese              4    Whole chicken legs (2
      1    Egg yolk                                 -pounds)
      2 tb Minced fresh basil                  2 tb Fresh lemon juice
    1/4 ts Minced fresh thyme (OR 1/8          4 oz Bacon (4 slices)
           -tsp dried)                    
 
  Mix the cheeses, egg yolk, basil, thyme, garlic and half the salt and
  pepper in a small bowl.  Loosen skin at thigh and stuff about 1/4 cup of
  the filling under the skin of each leg.  Tuck skin under leg to secure
  filling.  Sprinkle with lemon juice and the remaining salt and pepper. Cut
  bacon strips in half and crisscross 2 halves over each thigh. Transfer legs
  to a large baking pan.
  
  Preheat oven to 450F.  Adjust oven rack te the middle positon.  Bake the
  chicken legs until their juices run clear when pierced with a fork, about
  25 minutes.  Transfer to warmed dinner plates and serve immediately.
  
  Makes 4 servings.

 

Send to a Friend
Print

And enter a keyword or phrase to search over 50,000 recipes:

ENTER KEYWORD

 



Food and Health | Beverage Guide | Recipe Search | Sugar-free & Low-Fat | Cookbooks | Cooking Terms | Cooking Facts | Food News
Herbs and Spice Glossary | History of Cooking | Organic Food | Vegetarian | Pet Recipes | World Hunger | Partners | Site map

 

 
Cooking Home | Recipes | Privacy Policy | Unsubcribe | Contact  
 Graphic Design © CookingWhiz.com