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Place the stuffed hens in a prepared baking pan and surround them with any remaining stuffing mixture. Baste the hens with some of the remaining stuffing liquid. Cover the pan with aluminum foil and bake, covered, for 30 to 35 minutes, basting several times with the re- maining stuffing liquid, until the hens are cooked through and the juices run clear when a thigh is pierced with a fork. Remove the hens and any solid stuffing mixture to serving platter; set aside and keep warm. Drain the pan juices and any remaining basting liquid into a small saucepan and bring to a boil. Remove from heat and pour over the stuffed hens. To serve, cut the hens in half. Serves 4 Nutritional facts per serving Protein: 42 grams Carbohydrates: 5 grams Protein-Rich Entrees Spicy Chicken and Snow Peas 1 tablespoon Worcestershire sauce 1 tablespoon water 2 teaspoons sesame oil 2 teaspoons soy sauce 1 teaspoon Splenda 1 teaspoon cornstarch 1 teaspoon rice wine vinegar !4 teaspoon crushed red pepper flakes 10 ounces skinless, boneless chicken breasts, cubed 2 teaspoons peanut oil 1 cup minced scallions 1 tablespoon chopped, pared fresh ginger Vi teaspoon Asian chili paste l cup snow peas (Chinese pea pods), stem ends and strings removed 1 tablespoon sesame seeds 1 teaspoon hoisin sauce In a medium bowl, combine the Worcestershire sauce, water, sesame oil soy sauce, Splenda, cornstarch, vinegar, and pepper flakes, sdrring until th cornstarch is dissolved. Add the chicken, tossing well to coat thoroughly let stand 10 minutes. In a wok or large skillet, heat the oil; add the seal lions, ginger, and chili paste. Stir-fry 1 minute. Add the chicken mixtur and stir-fry 4 to 5 minutes, until the chicken is cooked through. Add thi snow peas, scallions, sesame seeds, and hoisin sauce; stir-fry 2 to 3 minute longer, until the snow peas are tender. Serves. Nutritional facts per serving Protein: 18 grams Carbohydrates: 5 grams Herbed Lemon Chicken 10 ounces skinless, boneless chicken breasts, cut into X-inch strips 1 egg white, beaten 3 tablespoons plain dry bread crumbs X teaspoon dried thyme leaves X teaspoon dried oregano leaves X teaspoon salt X teaspoon pepper 2 teaspoons unsalted butter 2 teaspoons peanut oil Vi cup chicken broth 2 tablespoons dry white wine 2 tablespoons fresh lemon juice l tablespoon capers, rinsed and drained i tablespoon minced fresh flat-leaf parsley Lemon slices for garnish In a medium bowl, combine the chicken and egg white, tossing well to coat the chicken thoroughly; set aside. In a gallon-size sealable plastic bag, com- bine the bread crumbs, thyme, oregano, salt, and pepper; seal the bag and shake to blend. Add 1 chicken slice, seal the bag, and shake to coat. Place the coated chicken slice on a large plate. Repeat, using the remaining chicken slices. In a large skillet, heat the butter and oil; when the foam sub- sides, add the coated chicken slices. Cook 1 minute on each side, until golden brown and cooked through. Transfer the chicken to a serving plat- ter and keep warm.