Cornish Hen with Chutney Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 (1 1/4-pound) cornish hen |
cooking spray |
2 tablespoons chopped mango chutney |
2 teaspoons dijon mustard |
Directions:
1. Preheat oven to 325°.
2. Remove and discard skin and giblets from hen. Rinse hen thoroughly with cold water; pat dry with paper towels. Split hen in half lengthwise, using an electric knife. Place hen halves, cut sides down, on a rack in a roasting pan coated with cooking spray. Combine chutney and mustard; brush one-third of chutney mixture over hen halves.
3. Bake, uncovered, at 325° for 50 to 55 minutes or until hen halves are done, basting twice with remaining chutney mixture.
4. Note: Reduce your intake of saturated fat and cholesterol by removing the skin from chicken, turkey, and Cornish hens either before or after cooking.
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