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Egyptian Chicken Sticks

Contributed By: Chef Baba | See all of Chef Baba's recipes
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Active Time:  20 Minutes
Total Time:  1 Hour
Chicken Sticks:
1 lb. Chicken Wings
¼ cup Olive Oil or Zesty Italian Dressing (FAF)
1/2 tsp. Oregano
1/2 tsp. Thyme
1/2 tsp. Sweet Basil
¼ tsp. Salt
¼ tsp. Black Pepper
¼ tsp. Crushed Red Pepper
1 tbsp. Granulated Garlic
1-1/2 cup Pepperidge Farm Herb Stuffing Mix or Rice
3     Garlic Gloves – Finely chopped
1 Small Onion – Finely chopped
1 Roasted Red Bell Pepper – chopped
½ cup Chicken Broth
1/8 tsp. Salt
1/8 tsp. Black Pepper

Rinse chicken wings in salt water, cut apart at joints and save wing tip for chicken broth. Cut ligament at small end of joint, skirt meat off bone and fold meat around large joint. Strip bone of any excess meat. Season chicken sticks with olive oil and dry herbs; place in baking pan and refrigerate for an 20 minutes.

Combine stuffing mix with herbs, garlic, onions, roasted peppers, broth and roll small marble size balls and place in refrigerate to chill.

Stuff open ends of chicken sticks with marble stuffing and place back in original baking pan with small amount of olive oil on bottom of pan.

Cook chicken sticks in oven uncovered for 20 minutes at 350 degrees.

Note: Roasted pine nuts, chicken livers, currants or cranberries may be added to the stuffing for variety or the gourmet fusion.

Date Added: 03/02/2010
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