pesto stuffed chicken leg quarters

Name: Pesto Stuffed Chicken Leg Quarters
Prep time: 20 min
Cook time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 4 boneless chicken leg quarters; 1 cup(s) homemade pesto sauce (can use store bought); 8 ounce(s) fresh mozzarella, sliced; salt and pepper; 2 tablespoon(s) olive oil; 1/4 cup(s) chicken stock; 1/4 cup(s) dry white wine; 1 tablespoon(s) butter; parsley, for garnish

5 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Aug 28, 2024

Removing the bones is easy. Just cut one slit down to the bone then run a sharp knife along the bone pushing the meat aside until you can pop the bone out. You could ask a butcher to do this for you, or you could use chicken breast, adjusting the cooking time.

Rate

prep time 20 Min

cook time 20 Min

method Stove Top

yield 4 serving(s)

Ingredients

4 boneless chicken leg quarters
1 cup homemade pesto sauce (can use store bought)
8 ounces fresh mozzarella, sliced
salt and pepper
2 tablespoons olive oil
1/4 cup chicken stock
1/4 cup dry white wine
1 tablespoon butter
parsley, for garnish

How To Make pesto stuffed chicken leg quarters

Step 1

Stuff each leg quarter with the pesto and mozzarella slices. Close the legs, wrapping the flesh and the skin around the filling. Tie with butchers twine in two places. Season the legs with salt and pepper.

Step 2

Heat a skillet on the stove. Add the olive oil. Sear the chicken quarters on both sides until browned. Once seared pour in the chicken stock and lower the heat. Cook about 10 minutes. Remove chicken to a plate and remove the twine.
Step 3

Turn the heat to high and add the wine. Let the wine pan sauce reduce to about half. Whisk in the butter and serve with the chicken. Garnish with parsley.
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