Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Chicken Legs, Skinned |
| \N \N | & Boned |
| 1 \N | Red Bell Pepper |
| 1 clove | Garlic, Pressed |
| ½ teaspoon | Basil |
| ⅛ teaspoon | Tarragon |
| ⅛ \N | Thyme |
| 2 tablespoons | Olive oil |
| \N \N | Basil Pesto Sauce |
MARINADE
Preheat the oven to 325 degrees. Remove the top, seeds and membranes from the pepper(s). Strip the meat from the chicken legs. Combine the ingredients for the marinade. Place the chicken meat in a small, shallow bowl. Pour the marinade over. Marinate for 1 hour or longer.
Pour off the marinade and discard. Stuff the pepper(s) with the chicken meat. Place the pepper(s) upright in a roasting pan. Cover tightly. Roast until cooked through (about 1 hour). Place on a serving plate and pour pesto sauce over. Serve.
From: Joel Ehrlich
Submitted By JIM WELLER On 07-25-95