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)
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.
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