Glazed chicken legs with cornbread stuffing
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Cornbread stuffing mix (6oz) |
| 4 | Chicken legs (drumsticks and thighs connected) | |
| Salt | ||
| Pepper | ||
| 3 | tablespoons | Currant jelly |
| ½ | teaspoon | Kitchen Bouquet or other browning sauce |
Directions
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 skin-side 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 1-cup 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 skin-side up and brush jelly mixture over surface of chicken; re-cover. Microwave on high 7-9 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.