Receta Chicken Legs Stuffed With Sausage, Panzanella And Sage

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Raciónes: 4

Ingredientes

Cost per serving $0.76 view details
  • 1/2 lb Sausage
  • 1 c. Panzanella omitting cucumbers
  • 12 x Sage leaves finely minced
  • 4 x Chicken legs thigh and drumstick bones removed and butterflied Salt to taste Freshly-grnd black pepper to taste

Direcciones

  1. Preheat the oven to 450 degrees.
  2. Bake the sausage in the oven for 20 min. Remove, drain and cold. In a large mixing bowl crumble the cooked sausage to resemble the texture of rough bread crumbs. Add in the panzanella and minced sage, toss well.
  3. Place the chicken legs skin-side down on a cutting board. Season with salt and pepper. Divide the sausage mix among the chicken legs, filling them as much as possible. Fold the legs around the sausage mix and tie each into a tight packet with butcher's string.
  4. Place the legs in a small roasting pan flap-side down. Roast in the oven for 25 to 30 min, till browned and crispy. Remove from the oven and place on a serving platter. Serve immediately.
  5. This recipe yields 4 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 56g
Recipe makes 4 servings
Calories 172  
Calories from Fat 136 79%
Total Fat 15.04g 19%
Saturated Fat 4.99g 20%
Trans Fat 0.12g  
Cholesterol 41mg 14%
Sodium 361mg 15%
Potassium 141mg 4%
Total Carbs 0.0g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g 0%
Protein 8.56g 14%
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