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Cornish Hens with Tomato, Basil and Garlic















Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium


4 each cornish game hens
1.5 pounds each
½ cup lemon juice
4 teaspoons lemon pepper
2 cups cherry tomatoes
½ cup fennel bulb
¼ cup basil
fresh, chopped
4 large shallots
4 cloves garlic
1 each bay leaves
4 slices lemon
4 Sprigs rosemary leaves
French roasted garlic
1 teaspoon olive oil
8 cloves garlic
outer skin, removed
1 Sprig rosemary leaves


Heat oven to 375℉ (190℃).

Rinse hens and drain.

Combine lemon juice and lemon pepper in large bowl; add hens, spooning lemon mixture in cavity of each hen.

Combine tomatoes, fennel, basil, shallots and garlic in medium bowl.

Drain hens, reserving lemon pepper juice.

Place one quarter bay leaf, a lemon slice and a rosemary sprig in cavity.

Spoon in tomato mixture.

Tie legs of each hen together with string, or close cavities with toothpicks.

Place on rack in roasting pan.

Spoon reserved lemon-pepper juice on top.

Roast 1 hour.

Prepare French Roasted Garlic: Meanwhile, combine oil and 3 tablespoons of water in 8 inch square baking dish.

Trim top ½ inch from each bulb of garlic, keeping cloves intact.

Arrange cut side down in prepared dish; add 1 sprig rosemary.

Cover with foil and bake 45 minutes or until very soft.

Let hens stand covered 15 minutes.

Cut in half; remove and discard skin and wind tips.

Arrange halves on 8 dinner plates and spoon tomato stuffing on top.

Serve with 1 bulb garlic on each plate for dinners to squeeze softened cloves out of skins onto hens.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 74g (2.6 oz)
Amount per Serving
Calories 4016% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 3g
Vitamin A 9% Vitamin C 29%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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