1/4 cup Dijon mustard 1 1/2 teaspoon minced garlic 1 teaspoon rosemary 1/2 teaspoon salt 1/2 teaspoon ground white pepper 3 tablespoons fresh parsley 2 tablespoons olive oil 1 tablespoon water or lemon juice 2, 1 1/2-pound Cornish game hens Fresh rosemary sprigs (optional)
1. Preheat oven to 375 degrees. 2. Process first 8 ingredients (mustard, garlic, rosemary, salt, pepper, parsley, oil and lemon juice) in the bowl of a food processor. 3. Rinse hens and pat dry. Rub cavities and outside of hens with mustard mixture. 4. Arrange hens in shallow roasting pan. Bake 1 hour or until juices run clear. (Cover with foil last 15 minutes if hens are browning too quickly). Let stand 5 minutes. 5. Cut hens in half along backbone and breastbone from tail to neck, using kitchen scissors.
316 calories, 1g carbohydrate, 46g protein, 11g fat, 2.4g saturated fat, 210mg cholesterol, 0.3g dietary fiber, 617mg sodium (Note: In order for this information to be correct, remove skin from hens before eating. )
Original recipe by Jennifer Parham, RD, LD
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