Stuffed Chicken Legs

Deboned chicken legs stuffed with a savory mortadella and breadcrumb mixture, wrapped in bacon, then browned and oven-roasted.

Chicken Meat Main Course Classic Oven-Baked

Estimated Nutrition

Calories

629.1

kcal / serving

2516.4 kcal total

Carbs

13.7g

per serving

54.8 g total

Fat

47.6g

per serving

190.4 g total

Protein

44.6g

per serving

178.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

free-range, beaten

GrainsCereals

White Breadcrumbs

fresh

Meat

piece

Chicken Leg

whole

slice

Back Bacon

thin slices

Mortadella

cut into strips

NutsSeeds

0.25

piece

Nutmeg

grated

Parsley

freshly chopped

clove

Garlic

finely chopped, for stuffing

Salt

to taste

Black Pepper

freshly ground, to taste

clove

Garlic

peeled and chopped, for spinach

OilsFats

Olive Oil

for frying chicken

Olive Oil

for spinach

Vegetables

piece

Red Chilli

chopped

Spinach

Method

Preheat the oven to 200°C.

Debone the chicken legs, remove knuckles, and flatten the meat with a rolling pin.

Mix breadcrumbs, mortadella, nutmeg, parsley, garlic, beaten eggs, salt, and pepper for the stuffing.

Place stuffing in the center of the meat, roll into a sausage shape, and secure with bacon and string.

Brown the chicken in oil in a heavy pan before roasting in the oven for 15 minutes.

Sauté garlic, chilli, and spinach in oil with a splash of water until wilted.

Remove the string from the chicken and carve into thick slices to serve beside the spinach.