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Spinach Stuffed Chicken Legs

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Ingredients
  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
Directions

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: 
Easy
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Quick

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