How To Make Grilled Cornish Hens with Sun-Dried-Tomato Pesto
These grilled Cornish hens makes for an appetizing dinner meal! It’s coated with a rich sun-dried tomato pesto, then grilled to tender and juicy perfection.
Serves:
Ingredients
- 1cupsun-dried tomatoes,reconstituted* (see Recipes Notes below)
- 2garlic cloves
- 3tbspparmesan cheese,grated
- ¾tspsalt
- ¼tspfresh ground black pepper
- 1tbsplemon juice
- ½cupolive oil
- 2cornish hens,(about 1¼ lbs each)
Instructions
-
Light the grill.
-
In a food processor or blender, mince the tomatoes and garlic with the Parmesan, salt, pepper, and lemon juice. With the machine running, add the oil in a thin stream and continue whirring until the ingredients are well mixed.
-
With fingers, loosen the skin from the breast meat of each hen, leaving the skin around the edge attached. For each half hen, spread 1 tablespoon of pesto under the skin and 1 tablespoon over it.
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Cook the hens over moderate heat, skin-side down, for 12 minutes. Turn the hens and cook for about 12 minutes longer until just done.
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Serve warm with creamy polenta, and enjoy!
Recipe Notes
*Reconstituting Sun-Dried Tomatoes: In a small pan, bring enough water to a boil to cover the dried tomatoes. Add the tomatoes, then remove from the heat and let them steep in the hot water for about 5 minutes. Drain.
Nutrition
- Calories:Â 640.36kcal
- Fat:Â 52.78g
- Saturated Fat:Â 11.47g
- Monounsaturated Fat:Â 30.64g
- Polyunsaturated Fat:Â 7.69g
- Carbohydrates:Â 8.63g
- Fiber:Â 1.75g
- Sugar:Â 5.24g
- Protein:Â 33.34g
- Cholesterol:Â 174.42mg
- Sodium:Â 513.85mg
- Calcium:Â 120.05mg
- Potassium:Â 878.22mg
- Iron:Â 2.79mg
- Vitamin A: 74.18µg
- Vitamin C:Â 8.08mg
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