•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
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.
Cook Time 90 minutes
Servings
Ingredients
Leg:
Side dish:
Cook Time 90 minutes
Servings
Ingredients
Leg:
Side dish:
Instructions
  1. Carefully remove the skin from the hams.
    Carefully remove the skin from the hams.
  2. Use a thin knife to cut the meat near the bone.
    Use a thin knife to cut the meat near the bone.
  3. Cut out the bone. Remove the tendons from the lower leg. Cook the broth from the seeds. We'll need it again.
    Cut out the bone. Remove the tendons from the lower leg. Cook the broth from the seeds. We'll need it again.
  4. 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.
    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.
  5. 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.
    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.
  6. Fry until the liquid is defrosted and evaporated.
    Fry until the liquid is defrosted and evaporated.
  7. Add the bulgur.
    Add the bulgur.
  8. Fry together with the vegetables for about 3 minutes.
    Fry together with the vegetables for about 3 minutes.
  9. Add salt.
    Add salt.
  10. Water, bring to a boil and cook for 7-8 minutes until half-cooked bulgur.
    Water, bring to a boil and cook for 7-8 minutes until half-cooked bulgur.
  11. While the side dish is cooking, prepare the chicken. Mozzarella cut into cubes.
    While the side dish is cooking, prepare the chicken. Mozzarella cut into cubes.
  12. For each piece of chicken, put Basil leaves, mozzarella bars on them, and dried tomatoes next to them.
    For each piece of chicken, put Basil leaves, mozzarella bars on them, and dried tomatoes next to them.
  13. Roll the chicken into a roll.
    Roll the chicken into a roll.
  14. Spread the rolls in the chicken skin.
    Spread the rolls in the chicken skin.
  15. Fill the edge of the skin into the inside of the leg.
    Fill the edge of the skin into the inside of the leg.
  16. By this time the wheat reached the soft.
    By this time the wheat reached the soft.
  17. Put it in a baking dish, fill with butter, mix and evenly distribute on the bottom of the form.
    Put it in a baking dish, fill with butter, mix and evenly distribute on the bottom of the form.
  18. Add 100 mm of chicken stock or water.
    Add 100 mm of chicken stock or water.
  19. Spread the stuffed legs on top, shift them with rosemary sprigs, sprinkle with paprika.
    Spread the stuffed legs on top, shift them with rosemary sprigs, sprinkle with paprika.
  20. Send to a preheated 180 degree oven for 40 minutes.
    Send to a preheated 180 degree oven for 40 minutes.
  21. Everything! Done! You can serve!
    Everything! Done! You can serve!
  22. Bulgur comes out tender and fragrant!
    Bulgur comes out tender and fragrant!
  23. Bon appetit!
    Bon appetit!

  •  
  •  
  •  
  •  
  •  
  •  
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Leave a Reply

avatar
  Subscribe  
Notify of