Shrimp Stuffed Chicken Legs
|Medium shrimp||1 Pound|
|Dry sherry||1 Tablespoon|
|Ground ginger||1⁄4 Teaspoon|
|White bread slice||1|
|Salad oil||2 Tablespoon|
1. Prepare stuffing: Shell and devein shrimp; mince shrimp. Mince green onion. In small bowl, combine shrimp, green onion, sherry, ginger, and 1/2 teaspoon salt. Into shrimp mixture, tear bread into small pieces; mix well.
2. Preheat oven to 400°F. Carefully push fingers between skin and meat of each chicken leg to form a pocket; place some stuffing in each pocket. Rub chicken legs with 1/2 teaspoon salt; place stuffing side up in roasting pan; dot chicken with butter. Bake 40 to 45 minutes, until chicken is browned and fork-tender, basting chicken occasionally with drippings.
3. Meanwhile, slice zucchini 1/2 inch thick. In 12-inch skillet over medium heat, in hot salad oil, cook zucchini until tender-crisp. Add salt to taste. Arrange chicken and zucchini on platter to serve.