| 1. |
Preheat the oven to 350°F. In a bowl blend the ground chicken and the cream; season and
stuff each boned chicken leg cavity with 2 tbsp. of this mixture; top the stuffing with 3
green beans and a carrot stick. Close the opening, wrap in a slice of bacon and tie securely.
|
| 2. |
In a skillet, heat a little olive oil and brown the stuffed chicken legs on each side.
Continue the cooking in the oven for about 25 to 30 minutes or until the meat juices run clear.
|
| 3. |
Remove the legs from the skillet and keep hot. Deglaze the skillet with the brown sauce, cranberries,
maple syrup and crushed pepper. Bring to a boil and reduce over low heat for 10 minutes.
|
| |
|
