Yield: 6 servings
|6 tablespoons||Butter, at room temp|
|⅓ cup||Chopped prosciutto|
|5 teaspoons||Rosemary, chopped|
|2½ teaspoon||Dijon mustard|
|3||Cornish game hens (1 1/2 lb ea)|
|1½ cup||Canned chicken broth|
|1 cup||Low-fat mayonnaise|
|3 tablespoons||Apricot fruit spread|
Preheat oven to 400F. Combine butter, 3 tbs proscuitto, 2 tsp rosemary and 1 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 game 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 ⅓ cup broth over hens. Dot each hen with 1 tsp butter mixture. Roast 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 cup pan juices.
Cool hens. Cut each hen in half.
Mix mayonnaise, apricot spread, remaining prosciutto, rosemary and mustard, and cup pan juices in small bowl.
Arrange watercress on large platter. Arrange hens on top. Serve with sauce.
Bon Apptit August 1995
Submitted By DIANE LAZARUS On 08-18-95