Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 tb Butter, at room temp -(1 1/2 lb ea)
1/3 c Chopped prosciutto 1 1/2 c Canned chicken broth
5 ts Rosemary, chopped 1 c Low-fat mayonnaise
2 1/2 ts Dijon mustard 3 tb Apricot fruit spread
3 Cornish game hens 1 bn Watercress

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 1/3 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

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