Glazed Stuffed Cornish Hens
|Cornish hens||3 Pound (2 Hens, 1 1/2 Pound Each)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Sweet red pepper||1⁄2 Cup (8 tbs), cut into matchstick-thin strips|
|Green pepper||1⁄2 Cup (8 tbs), cut into matchstick-thin strips|
|Herb seasoned stuffing mix||8 Ounce (1 Package)|
|Chicken broth||1 Cup (16 tbs) (Swanson Clear Ready To Serve)|
|Apricot preserves||1⁄2 Cup (8 tbs)|
1. Remove giblets and neck from inside hens (reserve for another use if desired). Rinse hens; pat dry. Split hens along backbone and breastbone; set aside.
2. In 3-quart microwave-safe bowl, combine butter, onion and peppers. Cover with vented plastic wrap; microwave on high 3 minutes or until tender, stirring once during cooking. Add stuffing and broth; toss to mix well.
3. Pat stuffing mixture into bottom of 12- by 8-inch microwave-safe baking dish. Arrange hen halves, skin-side up, over stuffing; set aside.
4. Place preserves in small microwave-safe bowl. Microwave, uncovered, on high 45 seconds or until melted. Brush preserves over hens. Cover with waxed paper; microwave on high 17 minutes or until hens are nearly done, rotating dish twice and rearranging hens once during cooking. Let stand, covered, 5 minutes or until hens are no longer pink in center.