Herbed cornish hens with potato kabobs

4 Servings

Ingredients

Quantity Ingredient
4 ounces Light cream cheese -- room
Temp
2 tablespoons Grated parmesan cheese
2 tablespoons Fresh parsley -- chopped
½ teaspoon Dried thyme leaves
½ teaspoon Minced garlic
¼ teaspoon Pepper
4 Cornish game hens -- 1 1/2
pounds Approx
Cut in half, backbone
Removed
2 pounds Red-skinned potatoes --
medium Size
Cut in 1/2. Boiled till
Tender
3 tablespoons Olive oil
¼ teaspoon Salt
2 tablespoons Fresh rosemary -- chopped

Directions

1. Mix herbed cheese ingredients in a small bowl. 2. Put 1 tablespoon of the mixture under skin of each half hen. Press skin to evenly distribute over breast and legs. 3. Thread potatoes on each of 6 skewers, brush hens and potatoes with oil.

4. To Grill: Place hens, skin side down, 4-6 inches above heat sourse. Grill 17-20 minutes, turning once, until meat is no longer pink at bone and juices run clear when thigh is pierced. Grill potato kabobs, turning occasionally, until lightly charred, 3-5 minutes.

Sprinkle all potato kabobs with salt and 4 of them with rosemary.

5. To Broil: Put hens and potato kabobs on broiler-pan rack 3 to 4 inches from heat source.

Cook as directed above.

Recipe By : Womans Day

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