Title: Glazed Chicken Legs with Cornbread Stuffing
Categories: Poultry, Main dish
Yield: 4 Servings

1 pk Cornbread stuffing mix (6oz)
4 Chicken legs (drumsticks
-and thighs connected)
Salt
Pepper
3 tb Currant jelly
1/2 ts Kitchen Bouquet or other
-browning sauce

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.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip