Directions:
- Finely grate peel from orange to measure 1 teaspoon. Cut orange in half widthwise; cut a thin slice from each half. Quarter slices and set aside. Juice the orange to measure 1/4 cup.
- Loosen skin around hen breasts and thighs; place orange slices under the skin.
- Place hens in a greased 13-in. x 9-in. baking dish. Sprinkle with salt and pepper. Bake, uncovered, at 350° for 40 minutes. Meanwhile, in a small saucepan, combine the wine, jam and orange juice. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until slightly thickened. Stir in mustard and orange peel.
- Set aside 1/2 cup sauce for serving; brush remaining sauce over hens. Bake hens 10-20 minutes longer or until a meat thermometer reads 180°, basting occasionally with pan juices. Warm reserved sauce; serve with hens. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 599.87 Kcal (2512 kJ) | ||
| Calories from fat | 92.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.22g | 16% | |
|---|---|---|---|
| Cholesterol | 309.58mg | 103% | |
| Sodium | 1013.71mg | 42% | |
| Potassium | 1089.42mg | 23% | |
| Total Carbs | 27.94g | 9% | |
| Sugars | 21.14g | 85% | |
| Dietary Fiber | 1.98g | 8% | |
| Protein | 69.02g | 138% | |
| Vitamin C | 52.2mg | 87% | |
| Iron | 3.5mg | 19% | |
| Calcium | 80.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 100.88 Kcal (422 kJ) | ||
| Calories from fat | 15.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.72g | 16% | |
|---|---|---|---|
| Cholesterol | 52.06mg | 103% | |
| Sodium | 170.47mg | 42% | |
| Potassium | 183.2mg | 23% | |
| Total Carbs | 4.7g | 9% | |
| Sugars | 3.55g | 85% | |
| Dietary Fiber | 0.33g | 8% | |
| Protein | 11.61g | 138% | |
| Vitamin C | 8.8mg | 87% | |
| Iron | 0.6mg | 19% | |
| Calcium | 13.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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