Glazed Chicken Legs with Cornbread Stuffing
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cornbread stuffing mix
package, 6 ounces |
* |
| 4 | each |
chicken legs
drumsticks and thighs connected |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 3 | tablespoons |
currant jelly
|
|
| ½ | teaspoon |
flavoring
or other browning sauce |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cornbread stuffing mix
package, 6 ounces |
* |
| 4 | each |
chicken legs
drumsticks and thighs connected |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 45 | ml |
currant jelly
|
|
| 2.5 | ml |
flavoring
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 and 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 to 9 minutes, or until juices run clear when chicken is pierced with a fork.
Let stand 5 minutes.
