Pesto Stuffed Chicken Legs

  • Yield: 4 servings


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