Herb And Ham Stuffed Chicken Legs Recipe
These Herb and Ham Stuffed Chicken Legs are a desire ! Try this spicy ham stuffed chicken with bread crumbs, herb and vegetable seasonings and irresistibly sauced with tomato sauce and seasoned with tarragon for your next meal. Your suggestions for these Herb and Ham Stuffed Chicken Legs are welcome.
Ingredients
4 chicken legs, boned
1 onion
1/4 lb (115 g) sliced ham
Salt and pepper
1 egg
2 tbsp (30 ml) evaporated milk
Boiling water
4 tsp (20 ml) parsley
1 tsp (5 ml) chives
6 tbsp (90 ml) breadcrumbs
14 oz (398 ml) canned
Cream of celery soup
14 oz (398 ml) canned tomato sauce
1/4 tsp (1 ml) tarragon
Directions
– Preheat oven to 375 °F (190 °C).
– Finely chop onion, ham, and chicken leg meat. Season with salt and pepper, fold in egg and evaporated milk.
– Pipe stuffing into chicken legs. Wrap in heat-proof plastic, seal ends tightly and cook in boiling water for 20 minutes.
– Meanwhile, combine parsley, chives and breadcrumbs in a bowl.
– Remove stuffed chicken legs from plastic wrap. Place in a baking dish containing cream of celery soup, sprinkle generously with herbs and breadcrumb mixture and cook in oven for 15 minutes.
– Slice stuffed chicken legs into medallions, coat with tomato sauce, sprinkle with tarragon and serve.
– Finely chop onion, ham, and chicken leg meat. Season with salt and pepper, fold in egg and evaporated milk.
– Pipe stuffing into chicken legs. Wrap in heat-proof plastic, seal ends tightly and cook in boiling water for 20 minutes.
– Meanwhile, combine parsley, chives and breadcrumbs in a bowl.
– Remove stuffed chicken legs from plastic wrap. Place in a baking dish containing cream of celery soup, sprinkle generously with herbs and breadcrumb mixture and cook in oven for 15 minutes.
– Slice stuffed chicken legs into medallions, coat with tomato sauce, sprinkle with tarragon and serve.
