Stuffed Chicken Legs

photo by:kraft

i made this recipe for my family of 6 we all loved it i will make it again not only is it god but it is budget friendly as well oh and you can stuff anything with the stuff...read more

posted by

Tiggertiffc

on 11/22/2010

time

prep:

30 min

total:

1 hr 20 min

servings

total:

8 servings

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What You Need

Tbsp. olive oil

cups shredded zucchini (about 2 medium zucchini)

medium onion, finely chopped

3/4

cup water

pkg. (6 oz.) STOVE TOP Herb Seasoned Stuffing Mix

cup KRAFT Finely Shredded Italian* Five Cheese Blend

bone-in and skin-on chicken legs

Make It

PREHEAT oven to 400°F. Heat oil in large skillet on medium heat. Add zucchini and onion; cook and stir 5 minutes or until onion is tender. Remove from heat. Stir in water, stuffing mix and cheese until well blended. Cover and set aside.

INSERT your fingers carefully between the meat and skin of each chicken leg to form a pocket. Fill pockets evenly with the stuffing mixture. Place, filled sides up, in shallow baking pan.

BAKE 45 to 50 minutes or until chicken is cooked through.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Serving Suggestion

Serve with hot steamed vegetables and whole wheat bread for a simple dinner for 8 people.

Substitute

Substitute 8 boneless skinless chicken breast halves for the chicken legs. To make a pocket for the stuffing, horizontally insert knife into thickest part of meat and cut a wide deep pocket, being carefully to not cut all of the way through the breast. Press stuffing mixture evenly into pockets. Bake 30 minutes or until chicken is cooked through.

Substitute

Prepare as directed, using your favorite KRAFT Shredded Cheese.

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