Categories: Poultry, Main dish 
      Yield: 4 servings 
  
      1 pk Cornbread stuffing mix (6oz) 
      4    Chicken legs (drumsticks 
           -and thighs connected) 
           Salt 
           Pepper 
      3 T  Currant jelly 
    1/2 t  Kitchen Bouquet or other 
           -browning sauce 
  
  Prepare stuffing mix according to package directions. Spoon into a 
  baking dish, forming a mound. 
   
  Remove skin from chicken; discard. Rinse and pat dry using paper 
  towels. Place chicken parts skin-side down on top of stuffing with 
  thighs next to side of dish and drumstick ends over center of 
  stuffing. Sprinkle with salt and pepper; cover with wax paper. 
   
  Place jelly in a 1-cup glass measure. Microwave on high 30 seconds, or 
  until jelly melts. Stir in Kitchen Bouquet; set aside. 
   
  Rotating dish midway though cooking, microwave on high 7 minutes. Turn 
  chicken skin-side up and brush jelly mixture over surface of chicken; 
  re-cover. Microwave on high 7-9 minutes, or until juices run clear 
  when chicken is pierced with a fork. Let stand 5 minutes. 
   
  Nutrient data per serving: 475 calories; 32 grams protein; 20 grams 
  fat (36 percent total calories); 41 grams carbohydrates; 1 gram 
  dietary fiber; 121 milligrams cholesterol; 948 milligrams sodium.