Basil-ricotta stuffed chicken legs with bacon

4 servings

Ingredients

Quantity Ingredient
1 small Garlic clove, minced
1 cup Ricotta cheese (8 oz)
1 tablespoon Grated Parmesan cheese
1 Egg yolk
2 tablespoons Minced fresh basil
¼ teaspoon Minced fresh thyme (OR 1/8 tsp dried)
¼ teaspoon Salt
¼ teaspoon Ground black pepper
4 Whole chicken legs (2 pounds)
2 tablespoons Fresh lemon juice
4 ounces Bacon (4 slices)

Directions

Mix the cheeses, egg yolk, basil, thyme, garlic and half the salt and pepper in a small bowl. Loosen skin at thigh and stuff about ¼ cup of the filling under the skin of each leg. Tuck skin under leg to secure filling. Sprinkle with lemon juice and the remaining salt and pepper. Cut bacon strips in half and crisscross 2 halves over each thigh. Transfer legs to a large baking pan.

Preheat oven to 450F. Adjust oven rack te the middle positon. Bake the chicken legs until their juices run clear when pierced with a fork, about 25 minutes. Transfer to warmed dinner plates and serve immediately.

Makes 4 servings.

[COOKS; APRIL 1989] Posted by Fred Peters.

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