Side Pannel
Fruited Cornish Hens
Ingredients List
- 2 Cornish hens; 1 1/4-pound
- -each
- 2 tb Madras curry powder
- Vegetable cooking spray
- 1/2 c Mango chutney
- 1/4 c Fresh lime juice
- 3/4 c Coarsely chopped rome apple
- 3/4 c Coarsely chopped Anjou pear
- 3/4 c Coarsely chopped peeled
- -kiwifruit
- 3/4 c 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 3/4 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.
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 3/4 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.
Tweet