Chicken With Watercress
|Watercress||1 1⁄4 Bunch (125 gm) (Or 1 Large Bunch)|
|Broiler fryer chicken||3 Pound (1 Whole)|
|Low calorie french dressing||1⁄4 Cup (4 tbs) (Bottled)|
|Diet margarine||2 Tablespoon, melted|
1. Wash and trim watercress; place stems and a few of the leaves in cavity of broiler-fryer as stuffing; truss chicken. Place chicken in a 10-cup shallow glass baking dish.
2. Combine French dressing, melted margarine, salt and pepper in a cup; brush over chicken to coat well.
3. Microwave 9 minutes; baste bird with pandrippings; rotate pan; cook 9 minutes longer; tip chicken so that juices inside bird run into baking dish; spoon juices over bird.
4 Microwave 6 minutes longer. Cover bird with aluminum foil and allow to stand 10 minutes. Pour juices in baking pan into a small saucepan.
5 Bring pan juices to a quick boil in saucepan.