Pesto Stuffed Chicken Legs

  • Yield 4 servings


8 -- chicken legs (drumstick-thigh attached)
3/4 cup sliced fresh mushrooms
1-1/2 cup fresh basil
2 cloves garlic
1 tablespoon minced fresh ginger
3 tablespoons butter, divided
-- Basil sprigs
-- Cherry tomatoes
Mustard Dipping Sauce
4 teaspoons dry mustard
6 tablespoons lite soy sauce
4 tablespoons cider vinegar
2 teaspoons sesame oil
1 teaspoon sugar



  1. In blender container, place mushrooms, basil, garlic, ginger and 2 tablespoons of the butter. To make pesto, blend to smooth paste consistency. Starting at thigh end, loosen top skin of chicken to create small pouch over thigh portion of leg. Fill pouch with pesto and pull skin back to original position. (To prevent skin from shrinking when cooking, pierce skin with tip of knife between pouch and leg bone.) In baking pan with roasting rack, place chicken on rack and brush lightly with remaining l tablespoon butter, softened. Bake in 450F oven about 35 minutes or until brown and fork can be inserted in chicken with ease. Brush lightly with Mustard Dipping Sauce. To serve, line tray with basil sprigs, chicken legs on top, stuffing side up. Garnish with cherry tomatoes. Pass remaining Mustard Dipping Sauce.
  2. Mustard Dipping Sauce: In small bowl, place 4 teaspoons dry mustard, 6 tablespoons lite soy sauce, 4 tablespoons cider vinegar, 2 teaspoons sesame oil and l teaspoon sugar; whisk to combine. Let rest 5 minutes before serving.



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