1/4 c. orange marmalade
1 tsp. soy sauce
4 slices white bread
1 med. chopped onion
2 tbsp. butter
1 orange
1/2 tsp. dried thyme leaves
2 tbsp. chopped dried parsley
1/2 tsp. salt
1 1/2 tsp. white wine
Worcestershire sauce
4 whole chicken legs
Orange slices to garnish

Preheat oven to 375 degrees for orange glaze, in a small bowl combine orange marmalade and soy sauce. Set aside.

In bowl of food processor or blender, process bread 1-2 minutes or until fine crumbs. Transfer to medium bowl, set aside.

In medium skillet saute onion in butter 3-4 minutes until tender. Grate peel from orange to measure 1 1/2 teaspoons and squeeze juice to measure 2 tablespoons. Add to crumbs with thyme, parsley, salt and Worcestershire sauce. Loosen skin on chicken legs; stuff orange bread mixture between skin and meat of leg.

Place stuffed legs in roasting pan. Bake 45 minutes brushing with reserve orange glaze during last 15 minutes. Garnish with orange slices. Serve with rice pilaf. Makes 4 servings.