Chicken legs stuffed with a delicious cheese mixture. Mmmm.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp. olive oil
2 cups shredded zucchini (about 2 medium zucchini)
1 medium onion, finely chopped
3/4 cup water
1 pkg. Stove Top Stuffing Mix for Chicken
1 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese
8 bone-in skin-on chicken legs
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How do I make it ?
Preheat oven to 400°F. Melt butter in medium saucepan on medium heat. Add zucchini and onion; cook and stir 5 min. or until onion is tender. Remove from heat. Stir in water, stuffing mix and cheese until well blended. Cover and set aside.
Carefully insert fingers between the meat and skin of each chicken leg to form a pocket. Fill pockets evenly with the stuffing mixture. Place, filled sides up, on baking sheet.
Bake 45 to 50 min. or until chicken is cooked through.
Kraft Kitchen Tips!
For a lower fat version substitute boneless skinless chicken breasts 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 careful to not cut all of the way through the breast. Press stuffing mixture evenly into pockets. Bake 30 min. or until chicken is cooked through.
Calories From Fat
% Daily Value
Fat 31 g
Saturated fat 9 g
Cholesterol 125 mg
Sodium 410 mg
Carbohydrate 11 g
Fibre 1 g
Sugars 0 g
Protein 32 g
Makes 8 servings.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.