| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Chicken Legs, Skinned & Boned |
| 1 |
|
Red Bell Pepper |
| 1 |
|
Clove Garlic, Pressed |
| 1/2 |
ts |
Basil |
| 1/8 |
ts |
Tarragon, Crushed |
| 1/8 |
ts |
Thyme, Crushed |
| 2 |
tb |
Olive Oil |
|
|
Basil Pesto Sauce |
INSTRUCTIONS
MARINADE
Preheat the oven to 325 degrees. Remove the top, seeds and membranes from
the pepper(s). Strip the meat from the chicken legs. Combine the
ingredients for the marinade. Place the chicken meat in a small, shallow
bowl. Pour the marinade over. Marinate for 1 hour or longer. Pour off the
marinade and discard. Stuff the pepper(s) with the chicken meat. Place the
pepper(s) upright in a roasting pan. Cover tightly. Roast until cooked
through (about 1 hour). Place on a serving plate and pour pesto sauce over.
Serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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