Breaded, Stuffed Italian Chicken

Serves 4
Leg Quarters Recipe
4 George’s Chicken Leg Quarters, thawed, rinsed and patted dry
3 Tablespoons olive oil, divided
1 1/2 cups marinara sauce
1 cup seasoned Italian breadcrumbs
1/4 cup grated Parmesan cheese
2 eggs
Salt and pepper to taste
10 oz. frozen spinach, thawed, squeezed dry
4 large pieces roasted red pepper, patted dry
1 cup shredded part skim mozzarella, divided
  1. Preheat oven to 375ºF. Coat the bottom of a baking dish with 1 tablespoon of olive oil and 1 cup of marinara sauce.
  2. Combine breadcrumbs and grated cheese on a large plate and beat eggs in a pie plate or baking dish.
  3. Lay leg quarters flat, skin-side down, on a work surface and season with salt and pepper. For each leg quarter, layer ¼ of the spinach, 1 piece of roasted red pepper and 2 tablespoons of shredded mozzarella. Bring sides up and fold over stuffing, edges slightly overlapping, and seal with skewers or toothpicks.
  4. Dip each leg in egg wash and then roll in breadcrumb mixture.
  5. Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat. Place each leg seam-side down in skillet and cook, turning until all sides are lightly browned. Transfer browned legs to prepared baking dish.
  6. Cover baking dish with foil and bake for 45 minutes. Remove from oven, uncover, top with remaining sauce and mozzarella and bake 15-25 minutes more, until cheese is melted and bubbling. Let sit for 5 minutes before serving.