Pan Roasted Stuffed Chicken Legs

Nutrition Facts

Serving Size: 9.07 oz 1 leg/thigh & 3.5 oz Stuffing

Amounts Per Serving

Calories 550
Calories from Fat 330

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 per gram:
Fat 9 • Carbohydrate 4 • Protein 4

Yield: 48 Servings
Serving Size: 9.07 oz

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

Dissolve Master’s Touch^® Southwest Flavor Concentrate in oil to prepare rub mix. Apply to chicken pieces rubbing into skin. Refrigerate for 2 hours.
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.
Lightly coat stuffed chicken legs with mixed breading. Brown in hot pan; place in 325°F oven until done.