Recipe submitted by Steven Craig
Pesto Stuffed
Chicken Legs
- 8 chicken legs (drumstick-thigh
attached)
3/4 cup sliced fresh mushrooms
1 1/2 cups fresh basil
2 cloves garlic
1 tablespoon minced fresh ginger
3 tablespoons butter, divided
Mustard Dipping Sauce (recipe follows)
Basil sprigs
Cherry tomatoes
- In blender container,
place mushrooms, basil, garlic, ginger and 2 tablespoons of the
butter. To make pesto, blend to smooth paste consistency.
- Starting at thigh end,
loosen top skin of chicken to create small pouch over thigh portion
of leg. Fill pouch with pesto and pull skin back to original
position. (To prevent skin from shrinking when cooking, pierce
skin with tip of knife between pouch and leg bone.)
- In baking pan with roasting
rack, place chicken on rack and brush lightly with remaining
l tablespoon butter, softened.
- Bake in 450°F. oven
about 35 minutes or until brown and fork can be inserted in chicken
with ease. Brush lightly with Mustard Dipping Sauce.
- To serve, line tray with
basil sprigs, chicken legs on top, stuffing side up. Garnish
with cherry tomatoes. Pass remaining Mustard Dipping Sauce.
Makes 4 servings.
Mustard Dipping Sauce:
In small bowl, place 4 teaspoons dry mustard, 6 tablespoons lite
soy sauce, 4 tablespoons cider vinegar, 2 teaspoons sesame oil
and l teaspoon sugar; whisk to combine. Let rest 5 minutes before
serving.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
