| Instructions: |
1 sm Garlic clove, minced 1/4 ts Salt
1 c Ricotta cheese (8 oz) 1/4 ts Ground black pepper
1 tb Grated Parmesan cheese 4 Whole chicken legs (2
1 Egg yolk -pounds)
2 tb Minced fresh basil 2 tb Fresh lemon juice
1/4 ts Minced fresh thyme (OR 1/8 4 oz Bacon (4 slices)
-tsp dried)
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.
Makes 4 servings.
[COOKS; APRIL 1989] Posted by Fred Peters.
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