| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
pk |
Cornbread stuffing mix (6oz) |
| 4 |
|
Chicken legs (drumsticks and thighs connected) |
|
|
Salt |
|
|
Pepper |
| 3 |
tb |
Currant jelly |
| 1/2 |
ts |
Kitchen Bouquet or other browning sauce |
INSTRUCTIONS
Prepare stuffing mix according to package directions. Spoon into a
baking dish, forming a mound.
Remove skin from chicken; discard. Rinse and pat dry using paper
towels. Place chicken parts skin-side down on top of stuffing with
thighs next to side of dish and drumstick ends over center of
stuffing. Sprinkle with salt and pepper; cover with wax paper.
Place jelly in a 1-cup glass measure. Microwave on high 30 seconds, or
until jelly melts. Stir in Kitchen Bouquet; set aside.
Rotating dish midway though cooking, microwave on high 7 minutes. Turn
chicken skin-side up and brush jelly mixture over surface of chicken;
re-cover. Microwave on high 7-9 minutes, or until juices run clear
when chicken is pierced with a fork. Let stand 5 minutes.
Nutrient data per serving: 475 calories; 32 grams protein; 20 grams
fat (36 percent total calories); 41 grams carbohydrates; 1 gram
dietary fiber; 121 milligrams cholesterol; 948 milligrams sodium.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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