Spinach Stuffed Chicken Legs
|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)|
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 350Â°F (180Â°C) oven for 45 minutes or until juices run clear when chicken is pierced.