Fruited cornish hens

4 Servings

Ingredients

Quantity Ingredient
2 Cornish hens; 1 1/4-pound each
2 tablespoons Madras curry powder
Vegetable cooking spray
½ cup Mango chutney
¼ cup Fresh lime juice
¾ cup Coarsely chopped rome apple
¾ cup Coarsely chopped Anjou pear
¾ cup Coarsely chopped peeled kiwifruit
¾ cup Cranberries

Directions

1. Remove and discard giblets from hens. Rinse hens under cold water, and pat dry. Remove skin, and trim excess fat; split hens in half lengthwise.

Rub hen halves with curry powder. Place hen halves, meaty sides up, in a shallow roasting pan coated with cooking spray. Bake at 450 oF for 25 minutes. Combine chutney and lime juice; stir well. Reduce oven temperature to 350 oF, and brush chutney mixture over hen halves. Bake 25 minutes.

Arrange apple, pear, kiwifruit, and cranberries around hen halves in pan; bake an additional 10 minutes or until hen juices run clear. 2. Place 1 hen half and ¾ cup fruit on each of 4 plates.

Yield: 4 servings.

CALORIES 264 (17% from fat); FAT 5.1g (sat 1.2g, mono 1.8g, poly 1.1g); PROTEIN 17.4g; CARB 39.1g; FIBER 4.1g; CHOL 49mg; IRON 2.3mg; SODIUM 117mg; CALCIUM 51mg.

Busted by Gail Shermeyer <4paws@...> Recipe by: Cooking Light Magazine, January/February 1996 Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 23, 1998

Related recipes