Recipe - Cornish Hens With Mustard And Rosemary

6 tablespoon Butter; room temperature
1/3 cup Prosciutto; chopped
5 teaspoon Chopped fresh rosemary
2 One half teaspoon Dijon mustard
3 11/2lb Cornish game hens
1 One half cup Fatfree chicken broth
1 cup Lowfat mayonnaise
3 tablespoon Apricot fruit spread

Preheat oven to 400º. Combine butter, 3 tbs prosciutto, 2 One half tsp rosemary
and 1 One half tsp mustard in bowl. Season with salt and pepper. Run fingers
under skin over breast of each game hen, loosening skin from meat. Rub 1
tbs butter mixture under skin over breast of each hen. Sprinkle hens inside
and out with salt and pepper. Place 1 tsp butter mixture in each cavity.
Truss hens with kitchen string.

Place hens on rack in large roasting pan. Pour 1/3 cup broth over hens. Dot
each hen with 1 tsp butter mixture. Roast hens 30 minutes, basting with
remaining broth and butter every 10 minutes. Continue roasting without
basting until juices run clear when thigh is pierced at thickest part,
about 30 minutes more. Reserve One fourth cup pan juices. Cut each hen in half.

Mix mayonnaise, apricot spread, remaining prosciutto, rosemary and mustard,
and reserved pan juices in small bowl.

Arrange hens on platter and serve with sauce.

Per serving: 938 Calories; 64g Fat (62% calories from fat); 83g Protein; 3g
Carbohydrate; 287mg Cholesterol; 1791mg Sodium

Recipe by: Bon Appetit

Posted to TNT Recipes Digest, Vol 01, Nr 957 by Betsy Burtis
ebburtis@ix.netcom.com on Jan 22, 98