Chicken Drumsticks Stuffed With Ham

Perk up those drumsticks with this recipe.

8 chicken drumsticks
1/4 pound (4 slices) cooked ham
1 egg, beaten
2 tablespoons milk
1/4 cup white cornmeal
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup fat
1 can condensed cream of chicken soup
2 tablespoons dried parsley

Oven: 350 degrees

Using a sharp boning knife, slit through skin and meat to bone, cutting lengthwise. With the point of the knife, cut under bone and lift out.

Cut ham slices in half, making eight pieces. Roll ham tightly and place one roll in the center of each drumstick. Roll chicken meat around ham and secure with a toothpick. Mix beaten egg and milk. Mix cornmeal with flour, salt, and pepper, and put in a paper bag.

Dip chicken in egg mixture, then place in the bag and shake well to coat the pieces. Brown in melted fat in a heavy skillet. Then arrange drumsticks in a greased casserole and top with soup and parsley. Cover and bake for about 45 minutes or until done. Remove toothpicks before serving. Serves four.

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