Apricot Stuffed Cornish Hens
11/2 cups boiling water
1 cup sliced fresh mushrooms
3/4 cup chopped pecans
3 green onions, thinly sliced
3 tablespoons minced green pepper
1/4 cup plus 2 tablespoons butter or margarine
3 cups cooked wild rice
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon red pepper
2 pounds skinned and boned chicken breasts
4 (1- to 1 1/2 -pound) Cornish hens Melted butter
1/2 cup apricot preserves
2 tablespoons Triple Sec or other orange-flavored liqueur
1 tablespoon vinegar
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