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Spinach Stuffed Chicken Legs

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  Chicken legs 4
  Butter 15 Milliliter (1 Tablespoon)
  Mushrooms 4 Small, chopped
  Green onion 1 , chopped
  Garlic 1 Clove (5 gm), minced
  Spinach 10 Ounce, trimmed (1 Package)
  Egg 1 , beaten
  Freshly grated parmesan cheese 50 Milliliter (1/4 Cup)
  Crushed soda crackers 50 Milliliter (1/4 Cup)
  Pepper To Taste
  Paprika To Taste

With fingers, carefully loosen but don't separate chicken skin from meat; set aside.
In skillet, melt butter over medium heat; cook mushrooms, onion and garlic for 3 minutes or until juices evaporate.
Transfer to bowl.
Rinse spinach under cold water; add to pan with just the water clinging to leaves.
Cook for 1 minute or just until wilted.
Remove and let cool slightly.
Squeeze out moisture to make about 1/2 cup (125 mL) spinach; chop and add to mushroom mixture.
Blend in egg, cheese and cracker crumbs.
Stuff about 1/4 cup (50 mL) spinach mixture under skin of each leg.
Arrange in greased baking pan; sprinkle with pepper and paprika to taste.
Bake, uncovered and basting occasionally, in 350°F (180°C) oven for 45 minutes or until juices run clear when chicken is pierced.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1283 Calories from Fat 788

% Daily Value*

Total Fat 90 g139%

Saturated Fat 33.4 g166.8%

Trans Fat 0 g

Cholesterol 573.5 mg191.2%

Sodium 2636.7 mg109.9%

Total Carbohydrates 25 g8.4%

Dietary Fiber 8.3 g33.1%

Sugars 5.2 g

Protein 97 g194.7%

Vitamin A 576.2% Vitamin C 161.2%

Calcium 88.5% Iron 75.6%

*Based on a 2000 Calorie diet


Spinach Stuffed Chicken Legs Recipe