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Fruited Cornish Hens

Source of Recipe

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Fruited Cornish Hens

Cooking Light - January 1996
4 servings
Prep 15 min. - Bake total 1 hr.

Prepare a quick-cooking cornish hen for your next dinner gathering. They look impressive and are easy to pull together, even on a weeknight. Remember to add the fruit after 25 minutes.

Ingredients:
2 (1-1/4-pound) Cornish hens
2 tablespoons Madras curry powder
Vegetable cooking spray
1/2 cup mango chutney
1/4 cup fresh lime juice
3/4 cup coarsely chopped Rome apple
3/4 cup coarsely chopped Anjou pear
3/4 cup coarsely chopped peeled kiwifruit
3/4 cup cranberries

Preparation:
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° for 25 minutes.

Combine chutney and lime juice; stir well. Reduce oven temperature to 350°, 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.

Place 1 hen half and 3/4 cup fruit on each of 4 plates.

Note: Frozen, thawed cranberries may be substituted for fresh cranberries, if desired.

1/4 of recipe equals: Calories 264 (Calories from fat 17 %); Fat 5.1 g (Satfat 1.2 g, Monofat 1.8 g, Polyfat 1.1 g); Protein 17.4 g; Carbohydrate 39.1 g; Fiber 4.1 g; Cholesterol 49 mg; Sodium 117 mg