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Pan Roasted Stuffed Chicken Legs

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Nutrition Facts

Serving Size: 9.07 OZ 1 leg/thigh & 3.5 oz Stuffing
Amounts Per Serving
Calories 550
Calories from Fat 330
% Daily Value*
Total Fat 37g 57%
Saturated Fat 10g 50%
Trans Fat 0.5g  
Cholesterol 140mg 47%
Sodium 410mg 17%
Potassium 520mg 15%
Total Carbohydrate 23g 8%
Dietary Fiber 2g 8%
Sugars 3g  
Protein 32g  
 
Vitamin A 0% Vitamin C 15%
Calcium 4% Iron 15 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 48 Servings
Serving Size: 9.07 OZ

Ingredients

Amount Ingredients
48 piece each Chicken Leg & Thigh, Deboned
12 oz. Custom Culinary® Master’s Touch® Southwest Flavor Concentrate
1 pt. Salad Oil
1 lb. Celery, Small Diced
1 1/2 lb. Onions, Small DIced
1 1/2 lb. Mushrooms, Diced Medium
2 lb. Yellow Corn
8 oz. Bread Crumbs
8 oz. Poblano Peppers, Diced
8 oz. Butter
1 oz. Yellow Corn Meal
1 lb. All Purpose Flour
as needed Vegetable Oil

Recommended Product: 9890 Master’s Touch® Southwest Flavor Concentrate

Directions

  1. Dissolve Master’s Touch® Southwest Flavor Concentrate in oil to prepare rub mix. Apply to chicken pieces rubbing into skin. Refrigerate for 2 hours.
  2. Sauté all vegetables in butter until done. Add corn, peppers and bread crumbs. Moisten with chicken stock if needed. Stuff into leg section of chicken and wrap thigh around bottom of leg.
  3. Lightly coat stuffed chicken legs with mixed breading. Brown in hot pan; place in 325°F oven until done.

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