Serves: 4
Preparation time: approx. 30 min. + 30 min. in the oven



Stuffed chicken drumsticks with white cheese and asparagus

Ingredienser:
• 140 g Taverna Cooking & Salad (Gybna Baida)
• 4-6 chicken drumsticks
• ½ red pepper
• 3 cloves of garlic
• 4 sprigs of broad leaf parsley
• 500 g green asparagus
• 50 ml chilli oil
• 100 g pitted black olives
• 4 eggs
• 6 sprigs of thyme
• Salt and freshly ground black pepper
• Toothpicks

Pull the bone out of the chicken drumsticks, using a small knife to detach it from the meat, if necessary.
Mix the finely chopped red pepper, crushed garlic, finely chopped pars¬ley, white cheese and 20 g of finely chopped black olives and season with salt and pepper. Stuff the drumsticks with the mixture and secure with one or two toothpicks. Season the drumsticks with salt and finely chopped thyme and cook in a preheated oven for 20-25 minutes at 200°C.
Boil the eggs for 7 minutes. Brush the green asparagus with chilli oil and season with salt and pepper. Cook in the oven for 7 minutes at 200°C.
Cut the eggs into wedges and serve immediately with the coarsely chopped olives, drumsticks and asparagus.
Alternatively, the filling can be used for a chicken breast. Make a lengthways cut in the chicken breast and stuff. Secure with a toothpick and cook for 20-25 minutes at 180°C. Make sure that it is cooked through properly.

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