![Chicken LegQuarters Stuffed with Eggs and Green Onion](/_next/image?url=https%3A%2F%2Fdata1.behind.ai%2Fimages%2F4nLfO78I173QtnAqcjr1f3ffa%2F1920%2Fimage.jpg&w=3840&q=75)
Chicken LegQuarters Stuffed with Eggs and Green Onion
Another recipe for making boneless chicken legs.
Serves 4
4 chicken leg quarters
4 eggs
5-6 green onion stalks
2-3 tablespoons vegetable oil
Salt
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.
![Image 2](https://data1.behind.ai/images/V8oOO6huQUJqPPiYJQ6c6f977/960/image.jpg)
![Image 3](https://data1.behind.ai/images/bMewLyqQmZn8RlCYJQ65d17f4/960/image.jpg)
Carefully separate the thigh and leg bones with a knife leaving all the meat attached to the skin.
![Image 5](https://data1.behind.ai/images/EAFPRmT5dqH1H9dYJQ68704c7/960/image.jpg)
![Image 6](https://data1.behind.ai/images/WKGxDvDRNSuv1wbYJQ66e4853/960/image.jpg)
![Image 7](https://data1.behind.ai/images/5Etvni8vy4nhHMVYJQ65fed57/960/image.jpg)
Chop the bone off at the base.
![Image 9](https://data1.behind.ai/images/R59FfTOrGVrUDvdYJQ66a82b1/960/image.jpg)
![Image 10](https://data1.behind.ai/images/jP46hDb4YqHZKi2YJQ6d31bcb/960/image.jpg)
Repeat for the remaining chicken leg quarters.
Place the chicken on the working surface skin-side down.
![Image 12](https://data1.behind.ai/images/DnmUk3uT7dTa3DbYJQ6ec7857/960/image.jpg)
Cover the chicken with a plastic wrap and pound with a mallet, being careful not to damage the skin.
![Image 14](https://data1.behind.ai/images/ojPdr54e8PvNCxLYJQ64f60fe/960/image.jpg)
![Image 15](https://data1.behind.ai/images/FXqnmBcek8bkec1YJQ63fafa6/960/image.jpg)
![Image 16](https://data1.behind.ai/images/qAmxUsGsUw9ypcKYJQ673ce2a/960/image.jpg)
![Image 17](https://data1.behind.ai/images/DUe8DP5cN6FiUxhYJQ6f062f7/960/image.jpg)
Sprinkle each chicken leg quarter with a pinch of salt.
![Image 19](https://data1.behind.ai/images/pScgi1yMirsv8g5YJQ6749350/960/image.jpg)
Heat up a skillet with a couple of tablespoons of the vegetable oil.
Break 4 eggs into the skillet.
![Image 21](https://data1.behind.ai/images/bHiy3B00gLcaowCYJQ608008c/960/image.jpg)
Stir the eggs right in the skillet scrambling them as they cook.
![Image 23](https://data1.behind.ai/images/TQRNaKA3SHcYZfkYJQ6d5ef9f/960/image.jpg)
Cook the scrambled eggs.
![Image 25](https://data1.behind.ai/images/d9ASVU6tzunUrooYJQ6d19a41/960/image.jpg)
Divide the eggs into 4 parts.
![Image 27](https://data1.behind.ai/images/TnmZwDff8FVTSbTYJQ62a6adc/960/image.jpg)
Finely chop the green onions.
![Image 29](https://data1.behind.ai/images/gFt6FYoAnVUEW4vYJQ6bc905f/960/image.jpg)
Place a piece of the scrambled eggs over each piece of the chicken.
![Image 31](https://data1.behind.ai/images/GJiANl1hqZvYuLNYJQ6e6de80/960/image.jpg)
Put ¼ of the chopped onions into a thin strip in the middle of the eggs.
![Image 33](https://data1.behind.ai/images/ydHkS9vyapdxj6BYJQ67b9ecd/960/image.jpg)
Carefully and tightly roll up the chicken.
![Image 35](https://data1.behind.ai/images/OvxrAKUgoKNK5jeYJQ6359214/960/image.jpg)
![Image 36](https://data1.behind.ai/images/dvoesc9K7HT9eR9YJQ6f5f62f/960/image.jpg)
![Image 37](https://data1.behind.ai/images/ijBWv3nc2qD2E4aYJQ66aa41f/960/image.jpg)
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.
![Image 39](https://data1.behind.ai/images/3uGa1TDSXi2HKp1YJQ6871a27/960/image.jpg)
Brush the rolls with the vegetable oil.
![Image 41](https://data1.behind.ai/images/O5F4VOHEqpVZWrFYJQ6a24a6d/960/image.jpg)
Bake in the preheated oven (400F) for 30 minutes.
![Image 43](https://data1.behind.ai/images/Fb6Banx2H1FJLJ2YJQ617b350/960/image.jpg)
Slice the rolls while still hot and serve arranged like fans.
![Image 45](https://data1.behind.ai/images/wweAmfp2y2QzD6aYJQ6986f68/960/image.jpg)
![Image 46](https://data1.behind.ai/images/PCXrJnDJvYdu44JYJQ63423f8/960/image.jpg)