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For a lower fat version substitute boneless skinless chicken breasts for the chicken legs. To make a pocket for the stuffing, horizontally insert knife into thickest part of meat and cut a wide deep pocket, being careful to not cut all of the way through the breast. Press stuffing mixture evenly into pockets. Bake 30 min. or until chicken is cooked through.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Wonderful recipe! My whole family loves it! I substituted shredded apples for shredded zucchini and it was fabulous!
I used both chicken breasts and legs. It was very tasty and moist. I was afraid it might be a bit dried out but not at all! We had it with some Egg Noodles.
This is an absolutely delicious recipe my family loves it and so do my friends and very easy to make.