- 4 tablespoons [60 g] ricotta cheese
- 1 clove garlic, crushed
- 3 tablespoons [45 mL] freshly chopped mixed herbs such as chives, Italian parsley and mint
- 2 tablespoons [30 mL] freshly made brown breadcrumbs
- 8 chicken drumsticks
- 8 slices lean smoked bacon
- 1 teaspoon [5 mL] mustard with whole seeds
- 1 tablespoon [15 mL] sunflower oil
- Salt and freshly ground black pepper
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- Preheat barbecue to medium-high intensity.
- Into a bowl, mix togehter ricotta cheese, crushed garlic, freshly chopped mixed herbs and freshly made brown breadcrumbs.
- Generously season stuffing with salt and freshly ground black pepper.
- Delicately press skin down each chicken drumsticks.
- Using a spoon, coat the flesh with stuffing before pulling skin down pressing it fimly into the stuffing.
- Starting at larger end, firmly roll one slice smoked bacon all around each stuffed chicken drumstick sticking the skin to the stuffing for skin to stay in place while grilling.
- Mix together mustard with whole seeds and sunflower oil.
- Rub stuffed chicken drumsticks with mixture; arrange drumsticks onto hot barbecue rack.
- Grill stuffed chicken drumsticks for approximately 25 minutes turning drumsticks from time to time, until well-done.
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