| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 klein | cloves garlic minced |
| 1 Tasse | Ricotta cheese (8 oz) |
| 1 Esslöffel | parmesan grated |
| 1 | egg yolk |
| 2 Esslöffel | basil minced, fresh |
| 1/4 Teelöffel | Minced fresh thyme (Or 1/8 tsp dried) |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | black pepper ground |
| 4 | Whole chicken legs (2 pounds) |
| 2 Esslöffel | lemon juice fresh |
| 4 x ca. 30 g | Bacon (4 slices) |
|
Mix the cheeses, egg yolk, basil, thyme, garlic and half the salt and pepper in a small bowl. Loosen skin at thigh and stuff about 1/4 cup of the filling under the skin of each leg. Tuck skin under leg to secure filling.
Sprinkle with lemon juice and the remaining salt and pepper. Cut bacon strips in half and crisscross 2 halves over each thigh. Transfer legs to a large baking pan.
Preheat oven to 450F. Adjust oven rack te the middle positon. Bake the chicken legs until their juices run clear when pierced with a fork, about 25 minutes. Transfer to warmed dinner plates and serve immediately.
[Cooks; April 1989] Posted by Fred Peters.
|
|
Anmerkungen zum Rezept:
|
