Chicken in Red Pepper Sacks    No. 1801                Yields 1 Servings
 
      2           Chicken Legs, Skinned    1/2 tsp       Basil
                  & Boned                  1/8 tsp       Tarragon, Crushed
      1           Red Bell Pepper          1/8 tsp       Thyme, Crushed
                  MARINADE:                  2 Tbls      Olive Oil
      1 Clove     Garlic, Pressed                        Basil Pesto Sauce
 
 Preheat the oven to 325 degrees.
 Remove the top, seeds and membranes from the pepper (s).
 Strip the meat from the chicken legs.
 Combine the ingredients for the marinade.
 Place the chicken meat in a small, shallow bowl.
 Pour the marinade over.
 Marinate for 1 hour or longer.
 Pour off the marinade and discard.
 Stuff the pepper (s) with the chicken meat.
 Place the pepper (s) upright in a roasting pan.
 Cover tightly.
 Roast until cooked through (about 1 hour).
 Place on a serving plate and pour pesto sauce over.
 Serve.

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