Basil-Ricotta Stuffed Chicken Legs with Bacon
Source: COOKS magazine, APRIL 1989
Makes 4 servings

1 small garlic clove, minced
1 cup (8 oz) ricotta cheese
1 tbsp grated parmesan cheese
1 egg yolk
2 tbsp minced fresh basil
1/4 tsp minced fresh thyme or 1/8 tsp dried
1/4 tsp salt
1/4 tsp ground black pepper
4 whole chicken legs (2 pounds)
2 tbsp fresh lemon juice
4 oz bacon (4 slices)

Mix the cheeses, egg yolk, basil, thyme, garlic and half the salt and pepper in a small bowl.

Loosen skin at thigh and stuff about 1/4 cup of the filling under the skin of each leg. Tuck skin under leg to secure filling. Sprinkle with lemon juice and the remaining salt and pepper.

Cut bacon strips in half and crisscross 2 halves over each thigh. Transfer legs to a large baking pan.

Preheat oven to 450F. Adjust oven rack to the middle position.

Bake the chicken legs until their juices run clear when pierced with a fork, about 25 minutes. Transfer to warmed dinner plates and serve immediately.