Baked Chicken Marylands
|Chicken marylands||4 (Leg And Thigh)|
|Butter||2 Ounce (60 Gram)|
|Zucchini||8 Ounce (250 Gram)|
|Breadcrumbs||1 Cup (16 tbs)|
|Parmesan cheese||2 Tablespoon, grated|
|Butter||1 Ounce (30 Gram)|
|Dry mustard||1⁄2 Teaspoon|
|French mustard||1 Teaspoon|
|Tomato paste||1 Teaspoon|
|Cream||1⁄4 Cup (4 tbs)|
Peel and chop onion.
Melt butter in pan, add onion, finely chopped red and green peppers and cook until tender.
Grate zucchini and add to pan, cook until just softened, approximately 2 minutes.
Remove from heat and place in bowl, add breadcrumbs, lightly beaten egg, salt, pepper and grated cheese.
Refrigerate until cold.
Using fingers, loosen the skin on the chicken; spoon some filling into each piece of chicken, working the stuffing down the drumstick.
Mix the extra melted butter, dry mustard and french mustard together and brush over chicken.
Place chicken in baking dish with oil and bake in moderate oven 45 minutes or until dark golden brown.