Ingredients

• 1 fresh Cornish hens (1 1/2 pound) or 1 frozen Cornish hen, thawed (1 1/2 pound)
• 2 tablespoons apricot preserves or 2 tablespoons seedless raspberry jam
• 1 tablespoon balsamic vinegar
• 1 tablespoon lower sodium soy sauce
• 2 teaspoons Dijon mustard
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup low sodium chicken broth
• 1/2 cup water
• 8 7/8 ounces whole grain brown rice
• 1 tablespoon margarine or 1 tablespoon butter
• 2 bunches watercress, tough stems ends trimmed
• 1/2 teaspoon grated peeled fresh ginger
• 1 peeled navel orange, white pith removed and flesh coarsely chopped

Instructions

1. Preheat oven to 450. Grease 15 1/2 x 10 1/2"-inch jelly-roll pan. With poultry shears or chef's knife, cut Cornish hen in half through breastbone and back. Place hen halves, bone sides down, in prepared pan.

2. In small bowl, stir in preserves, vinegar, soy sauce, and Dijon until blended. Brush one-third of glaze over hen halves. Sprinkle with 1/8 teaspoon each salt and freshly ground black pepper. Pour chicken broth and 1/4 cup water into jelly-roll pan.

3. Roast hen halves 10 minutes. Brush with half of remaining glaze. Add remaining glaze, adding more water (about 2 tablespoons) if pan is getting too brown. Roast 10 minutes longer or until thermometer inserted into thigh (without touching bone) reaches 180. Let stand 5 minutes.

4. While hen halves stand, heat rice as label directs; leave in pouch. Cook watercress: In 12-inch skillet, heat margarine on medium-high until melted. Add watercress and cook, covered, until watercress begins to wilt (about 1 minute), stirring once or twice. Add ginger and cook 30 seconds, stirring.

5. In bowl, mix warm rice and orange pieces. Place hen halves on 2 dinner plates. Stir pan drippings to scrape up brown bits. Pour drippings over hen halves; serve with orange rice and wilted watercress.