2 thawed TysonŽ Rock Cornish Game Hens
1 cup red wine vinegar salad dressing
1/4 cup dried cherries
1/4 cup dry sherry
1 tablespoon margarine or butter
1/2 cup chopped celery
1/2 cup sliced fresh mushrooms
1 10 ounce package fresh spinach, washed and dried
1 cup crushed seasoned croutons
1/4 cup toasted chopped walnuts
1/2 cup warmed chicken broth
Rinse hens with cold water and pat dry with paper towels. Split hens in half by cutting down backbone and then through breastbone. Place in large glass baking dish. Pour salad dressing over hens, turning to coat all sides. Cover and refrigerate for 20 minutes. Meanwhile, soak dried cherries in sherry. 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.
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