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Ingredientes
- 6 Tbsp. Butter, room temperature
- 1/3 c. Finely minced prosciutto
- 5 tsp Minced fresh rosemary
- 2 1/2 tsp Dijon mustard
- 3 x Cornish game hens, (1 1/2-lb.)
- 1 1/2 c. Canned chicken broth
- 1 c. Low-fat mayonnaise
- 3 Tbsp. Apricot fruit spread
- 1 bn Watercress
Direcciones
- Preheat oven to 400F. Combine butter, 3 Tbsp. prosciutto, 2 1/2 tsp. rosemary and 1 1/2 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 Tbsp. butter mix under skin over breast of each hen. Sprinkle hens inside and out with salt and pepper. Place 1 tsp. butter mix in each cavity. Truss hens with kitchen string.
- Place hens on rack in large roasting pan. Pour 1/3 c. broth over hens. Dot each hen with 1 tsp. butter mix. Roast hens 30 min, basting with remaining broth and butter every 10 min.
- Continue roasting without basting till juices run clear when thigh is pierced at thickest part, about 30 min more. Reserve 1/4 c. pan juices. Cold hens. Cut each hen in half.
- Mix mayonnaise, apricot spread, remaining prosciutto, rosemary and mustard, and 1/4 c. pan juices in small bowl. (Hens and sauce can be made 1 day ahead. Cover and chill.)
- Arrange watercress on large platter. Arrange hens atop. Serve with sauce.
- Serves 6.
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