Recipe - Cornish Game Hens Stuffed Under The Skin (Mf)

One fourth cup Washed basil leaves; cut
into chiffonade
1 small Garlic clove or garlic paste
One half cup Low fat ricotta cheese
One fourth cup Fresh bread crumbs; (up to
1/3)
1 Egg yolk
Salt and pepper
1 Rock cornish game hen; about
1 and One half pounds in weight
Olive oil
Salt and freshly ground
black pepper

Preheat oven to 450 degrees. In a small mixing bowl, combine basil, garlic,
ricotta cheese and soft bread crumbs; bind the ingredients together with
egg yolk.

With heavy shears, cut each bird along one side of backbone and remove as
much fat as possible. Cut backbone away; insert your fingers under the skin
covering the breast and top of drumsticks. Loosen skin as much as possible
and insert some stuffing between flesh and skin. Set bird halves, breast
side up in a baking pan; rub olive oil over the skin and season with salt
and pepper.

Bake for about 10 minutes, lower heat to 375 degrees and bake for 35 to 40
minutes longer or until done; let bird rest 10 minute before serving to let
stuffing settle and firm up. Serve with bread and 1 or 2 vegetable purees.

Yield: 2 servings

All Recipes Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

MC Format by Gail Shermeyer 4paws@netrax.net.

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6627 Posted to MCRecipe Digest
V1 #717 by 4paws@netrax.net (ShermeyerGail) on Aug 03, 1997