4 Full chicken leg per person, (thigh and drumstick, skin and back attached)
1 cup Dry, fine bread crumbs
1 tsp Each dried parsley and basil
2 tsp Dried mint
2 Green onions, chopped fine
1 cl Garlic, minced-or more
Salt and pepper to taste
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Thoroughly mix the seasonings with the bread crumbs. If the mixture is very dry, blend in about 1 tbs vegetable oil. Without removing it, carefully lift the skin and stuff the bread mixture between the skin and flesh. About 1 tbs of crumbs is about all that is needed for each; thigh, front and back of drumstick.
Place the stuffed legs on an ovenproof tray and bake at 375 degrees for 45 minutes to an hour. Serve hot for dinner or cold for a picnic. Walt MM Posted to MM-Recipes Digest V3 #263
Date: Wed, 25 Sep 1996 23:36:59 -0400
From: Walt Gray <waltgray@mnsinc.com>
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