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City of Portland
Cornish Game Hens with Mustard and Rosemary

6 tablespoons butter, room temperature
1/3 cup finely chopped prosciutto
5 teaspoons chopped fresh rosemary
2 1/2 teaspoons Dijon mustard
3 1 1/2-pound Cornish game hens
1 1/2 cups canned chicken broth
1 cup low-fat mayonnaise
3 tablespoons apricot fruit spread
1 bunch watercress


Preheat oven to 400F. Combine butter, 3 tablespoons prosciutto, 2 1/2 teaspoons rosemary and 1 1/2 teaspoons mustard in bowl. Season with salt and pepper. Run fingers under skin over breast of each game hen, loosening skin from meat. Rub 1 tablespoon butter mixture under skin over breast of each hen. Sprinkle hens inside and out with salt and pepper. Place 1 teaspoons 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 teaspoon butter mixture. Roast hens 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 1/4 cup pan juices. Cool hens. Cut each hen in half. Mix mayonnaise, apricot spread, remaining prosciutto, rosemary and mustard, and 1/4 cup 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.

Source: www.epicurious.com