Stuffed Chicken Legs

• 1½ cups Toasted Bread Crumbs
• ½ cup grated caciocavallo or pecorino Romano cheese

Mix the bread crumbs, cheese, garlic, parsley, salt, and pepper. Add the beaten egg together with the raisins and the pignoli. The mixture will be moist and crumbly. Place the boned chicken legs on the counter, skin side down. Divide the stuffing among the legs, close the skin around the stuffing, and tie with cotton string.

Heat the oil in a pan with a cover that will hold the stuffed