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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 450° F. | 2. In a mixing bowl combine 1 cup of the pine nuts, the pecorino, and nutmeg. | 3. Place the chicken legs skin side down on a cutting board and season with salt and pepper. | 4. Divide the pine nut mixture among the chicken legs, filling them as full as possible. | 5. Fold the meat up and around the mixture and tie tightly with butcher’s twine. | 6. Place the legs in a small roasting pan, flap side down. | 7. Roast for 25 to 30 minutes, or until browned and crispy and cooked through. | 8. Remove from oven and allow to cool. | 9. In a medium bowl, mix the chopped tomatoes, olives, capers, olive oil, vinegar, red pepper flakes, and currants. | 10. Place 1 piece of chicken on each plate and spoon some over each piece of chicken and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pine nut	1 1/4	1/4		1135.6875	22.0725	23.1019	115.3744
pecorino romano cheese	1/2	cup	grated	-	-	-	-
nutmeg	1	teaspoon	grated	11.55	1.0844	0.1285	0.7988
chicken leg	4		butterflied	3880.5421	3.0827	296.8433	289.2273
salt pepper				-	-	-	-
tomato	2	cups	chopped	53.64	11.5922	2.6224	0.596
black olive	1/4	cup		-	-	-	-
caper	2	tablespoons	rinsed drained	3.9560000000000004	0.8411	0.4059	0.1479
extra virgin olive oil	3	tablespoons		-	-	-	-
balsamic vinegar	2	tablespoons		28.16	5.4496	0.1568	0.0
hot red pepper flake	1	teaspoon		-	-	-	-
currant	2	tablespoons	dried	8.82	2.1532	0.196	0.0574

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.