Recipe - Glazed Chicken Legs With Cornbread Stuffing

1 pack Cornbread stuffing mix (6oz)
4 Chicken legs (drumsticks
and thighs connected)
Salt
Pepper
3 tablespoon Currant jelly
One half teaspoon Kitchen Bouquet or other
browning sauce

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 skinside 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 1cup 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 skinside up and brush jelly mixture over surface of chicken;
recover. Microwave on high 79 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/tn94q3.zip