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pesto stuffed chicken leg quarters

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

Removing the bones is easy. Just cut one slit down to the bone then run a sharp knife along the bone pushing the meat aside until you can pop the bone out. You could ask a butcher to do this for you, or you could use chicken breast, adjusting the cooking time.

yield 4 serving(s)
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For pesto stuffed chicken leg quarters

  • 4
    boneless chicken leg quarters
  • 1 c
    homemade pesto sauce (can use store bought)
  • 8 oz
    fresh mozzarella, sliced
  • salt and pepper
  • 2 Tbsp
    olive oil
  • 1/4 c
    chicken stock
  • 1/4 c
    dry white wine
  • 1 Tbsp
    butter
  • parsley, for garnish

How To Make pesto stuffed chicken leg quarters

  • 1
    Stuff each leg quarter with the pesto and mozzarella slices. Close the legs, wrapping the flesh and the skin around the filling. Tie with butchers twine in two places. Season the legs with salt and pepper.
  • 2
    Heat a skillet on the stove. Add the olive oil. Sear the chicken quarters on both sides until browned. Once seared pour in the chicken stock and lower the heat. Cook about 10 minutes. Remove chicken to a plate and remove the twine.
  • 3
    Turn the heat to high and add the wine. Let the wine pan sauce reduce to about half. Whisk in the butter and serve with the chicken. Garnish with parsley.
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