1 lb. med. size shrimp
1 green onion, minced
2 tbsp. sherry or vermouth
1/4 tsp. ground ginger
Salt and pepper to taste
Paprika
1 slice white bread
6 chicken legs or breasts
2 tbsp. butter
2 lg. zucchini (optional)
2 tbsp. oil

Shell and devein shrimp. Mince shrimp. In small bowl combine shrimp, onion, sherry and ginger; mix. Tear bread into small pieces, add to shrimp mixture. Mix well.

Preheat oven to 400 degrees. Carefully lift skin from each chicken piece to form pocket. Place 1-2 stuffing in each pocket. Place stuffing side up in open roasting pan. Dot chicken with butter pieces. Sprinkle with paprika. Bake 40- 45 minutes, or until chicken is browned and tender. Baste chicken occasionally with pan drippings. Serve with wild rice.

Option: Saute zucchini in oil until crisp but tender. Arrange on platter with chicken to serve.