Shrimp Stuffed Chicken Legs Recipe
Are looking for a quick and easy way to turn plain chicken into a real meal? Then try Shrimp Stuffed Chicken Legs which is stuffed with a tasty sherry-shrimp mixture. If you are a chicken lover you must try it and you will enjoy every bite of it.
Ingredients
| 1 pound medium-sized shrimp | ||
| Green onion | 1 | |
| Dry sherry | 1 Tablespoon | |
| Ground ginger | 1/4 Teaspoon | |
| Salt | To Taste | |
| White bread slice | 1 | |
| Chicken legs | 6 | |
| Butter/Margarine | 2 Tablespoon | |
| Zucchini | 2 Large | |
| Salad oil | 2 Tablespoon | |
Directions
1. Prepare stuffing: Shell and devein shrimp; mince shrimp. Mince green onion. In small bowl, combine shrimp, green onion, sherry, ginger, and 1/2 teaspoon salt. Into shrimp mixture, tear bread into small pieces; mix well.
2. Preheat oven to 400°F. Carefully push fingers between skin and meat of each chicken leg to form a pocket; place some stuffing in each pocket. Rub chicken legs with 1/2 teaspoon salt; place stuffing side up in roasting pan; dot chicken with butter. Bake 40 to 45 minutes, until chicken is browned and fork-tender, basting chicken occasionally with drippings.
3. Meanwhile, slice zucchini 1/2 inch thick. In 12-inch skillet over medium heat, in hot salad oil, cook zucchini until tender-crisp. Add salt to taste. Arrange chicken and zucchini on platter to serve.
2. Preheat oven to 400°F. Carefully push fingers between skin and meat of each chicken leg to form a pocket; place some stuffing in each pocket. Rub chicken legs with 1/2 teaspoon salt; place stuffing side up in roasting pan; dot chicken with butter. Bake 40 to 45 minutes, until chicken is browned and fork-tender, basting chicken occasionally with drippings.
3. Meanwhile, slice zucchini 1/2 inch thick. In 12-inch skillet over medium heat, in hot salad oil, cook zucchini until tender-crisp. Add salt to taste. Arrange chicken and zucchini on platter to serve.
Chef
