4 Chicken Leg quarters
1 oz Fresh Brown Breadcrumbs
4 oz Canned Sweetcorn with red
1 ts Wholegrain mustard
3 oz Cheddar Cheese, Grated
Salt and Pepper
2 tb Oil
Remove the leg bone from the thigh of the chicken by cutting away the
flesh and twisting the bone so it breaks at the joint.
Set the oven to 200C/400F/Gas Mark 6.
Mix together the breadcrumbs, sweetcorn, wholegrain mustard, grated
cheddar and seasoning.
Use to stuff the cavity of each chicken leg and tie securely with
string to enclose thre filling.
Place on to a baking sheet and brush with oil.
Bake for 45 minutes, until chicken is cooked through and golden brown.
Serve hot or cold with pasta and quartered tomatoes or a side salad.