Stuffed Leg with Mozzarella and Sun-Dried Tomatoes Recipe
I want to treat you to a delicious dish of chicken legs. Pitted, with cheese, Basil and sun-dried tomatoes. And to garnish with fragrant bulgur with vegetables and chicken broth, soaked in juice from hams.
Cut out the bone. Remove the tendons from the lower leg. Cook the broth from the seeds. We'll need it again.
Add salt, pepper, and lemon juice to the meat. With thyme, tear off the leaves and season them with chicken. We massage the meat well and leave it to marinate.
Preparing the side dish. In a saucepan with a thick bottom, pour vegetable oil, heat it over high heat and send the frozen Mexican mixture there. There are no frozen vegetables or Mexican mixes on the ingredient lists. I pointed out the corn, but made a note.
Fry until the liquid is defrosted and evaporated.
Add the bulgur.
Fry together with the vegetables for about 3 minutes.
Water, bring to a boil and cook for 7-8 minutes until half-cooked bulgur.
While the side dish is cooking, prepare the chicken. Mozzarella cut into cubes.
For each piece of chicken, put Basil leaves, mozzarella bars on them, and dried tomatoes next to them.
Roll the chicken into a roll.
Spread the rolls in the chicken skin.
Fill the edge of the skin into the inside of the leg.
By this time the wheat reached the soft.
Put it in a baking dish, fill with butter, mix and evenly distribute on the bottom of the form.
Add 100 mm of chicken stock or water.
Spread the stuffed legs on top, shift them with rosemary sprigs, sprinkle with paprika.
Send to a preheated 180 degree oven for 40 minutes.