Shrimp Stuffed Chicken Legs

For Stuffing: Shell and devein shrimp, then mince shrimp. Mince green onion.

In a small bowl, combine shrimp, green onion, sherry, ginger and 1/2 tsp. salt. Into shrimp mixture, tear bread into small pieces, mixing well.

Heat oven to 400 degrees F.

Push fingers between skin and meat of each chicken leg to form a pocket; place some stuffing in each pocket. Rub chicken legs with 1/2 tsp. salt. Place, stuffing-side up, in large roasting pan. Cut margarine into small pieces and dot chicken with margarine.

Bake chicken legs for 40 to 45 minutes until chicken is browned and juices run clear when chicken is pierced with tip of knife, basting chicken occasionally with pan drippings (To prevent chicken from sticking to pan, move chicken slightly after first 5-10 minutes of baking).

About 15 minutes before chicken is done, slice zucchini diagonally into 1/2" thick pieces. In 12" skillet over medium heat, in hot salad oil, arrange zucchini slices in one layer if possible. Sprinkle with 1/4 tsp. salt. Cook until slices are lightly browned and tender-crisp.

To serve, arrange chicken legs and zucchini on warm platter.