Chicken LegQuarters Stuffed with Eggs and Green Onion

Chicken LegQuarters Stuffed with Eggs and Green Onion

Another recipe for making boneless chicken legs.

Oxana Putan
Serves 4
4 chicken leg quarters
4 eggs
5-6 green onion stalks
2-3 tablespoons vegetable oil

Rinse the chicken and blot dry with a paper towel.

Place the chicken leg quarters onto the working surface one at a time, skin-side down.

Make a long slit with a knife all the way to the bone along the whole leg and thigh.

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Carefully separate the thigh and leg bones with a knife leaving all the meat attached to the skin.

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Chop the bone off at the base.

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Repeat for the remaining chicken leg quarters.

Place the chicken on the working surface skin-side down.

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Cover the chicken with a plastic wrap and pound with a mallet, being careful not to damage the skin.

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Sprinkle each chicken leg quarter with a pinch of salt.

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Heat up a skillet with a couple of tablespoons of the vegetable oil.

Break 4 eggs into the skillet.

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Stir the eggs right in the skillet scrambling them as they cook.

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Cook the scrambled eggs.

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Divide the eggs into 4 parts.

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Finely chop the green onions.

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Place a piece of the scrambled eggs over each piece of the chicken.

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Put ¼ of the chopped onions into a thin strip in the middle of the eggs.

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Carefully and tightly roll up the chicken.

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You will have a chicken roll with the egg and onion filling inside and the bone on one end.

Place the rolls into a small baking dish next to one another seam-side down.

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Brush the rolls with the vegetable oil.

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Bake in the preheated oven (400F) for 30 minutes.

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Slice the rolls while still hot and serve arranged like fans.

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