Grilled Split Cornish Hens with Spinach and
In a heavy nonstick frying pan, melt margarine. Cook celery and mushrooms until tender, about 3 minutes. Add spinach and stir just until spinach is wilted, about 2 minutes. Remove from heat and stir in croutons, cherries and sherry, walnuts and chicken broth. Place in microwaveable bowl, cover and refrigerate. Heat grill.
Drain hens and place on hot grill, about 5 inches from heat; discard leftover marinade. Cook for 8 to 10 minutes per side or until done, turning occasionally. Insert an instant read thermometer into the thickest part of the chicken. Internal temperature should read 180F. Remove from grill.
Reheat cherry dressing in microwave at high for 5
minutes. Serve with heated cherry dressing, peas and onions, and
sauteed pepper medley. Refrigerate leftovers.
Razzle Dazzle Recipes