Recipe - Fruited Cornish Hens

2 Cornish hens; 1 1/4pound
each
2 tablespoon Madras curry powder
Vegetable cooking spray
One half cup Mango chutney
One fourth cup Fresh lime juice
Three fourths cup Coarsely chopped rome apple
Three fourths cup Coarsely chopped Anjou pear
Three fourths cup Coarsely chopped peeled
kiwifruit
Three fourths cup Cranberries

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 Three fourths 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.

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: Cooking Light Magazine, January/February 1996

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 23, 1998