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Game Hens With Pesto Rub and Roasted Potatoes Recipe

Game Hens With Pesto Rub and Roasted Potatoes Recipe

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Game Hens With Pesto Rub and Roasted Potatoes

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Ingredients:

Serving

4 cups fresh basil leaves, loosely packed
1/2 cup fresh parmesan cheese, grated (about 1 1/2 oz)
1 tbsp water
1 tbsp olive oil
1/4 tsp salt
1/8 tsp black pepper
2 garlic cloves, chopped
4 cornish hens (22-oz. each)
cooking spray
7 cups small red potatoes, quartered (about 2 lb)
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1 cup fat-free chicken broth
1 tbsp water
1 tsp cornstarch
fresh basil sprig (to garnish )

Directions:

Preheat oven to 375 degrees F. Combine first 7 ingredients in a food processor; process until smooth.
Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Staring at neck cavity, loosen skin from breast and drumsticks by inserting fingers gently pushing between skin and meat. Rub pesto under loosened skin. Gently press skin to secure. Lift wing tips up and over back; tuck under hens.
Place hens on a broiler pan coated with cooking spray. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone.
Combine potatoes, 1 tablespoons oil, 1/2 teaspoons salt and 1/4 teaspoons pepper, tossing well to coat. Arrange potatoes around hens and bake at 375 degrees F. for 45 minutes or until thermometer registers 180 degrees F. and potatoes are tender.
Remove hens and potatoes from pan and cover loosely with foil. Let stand 10 minutes. Discard skin. Cut hens in half and cover loosely with foil. Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (the fat will rise to the top). Seal bag and carefully snip off one bottom corner. Drain drippings into pan stopping before fat layer reaches opening; discard fat.
Place the pan over medium-high heat. Stir in broth, scraping pan to loosen browned bits. Combine 1 tablespoons water and cornstarch, stirring well with a whisk. Add to pan. Bring to a boil, cook until reduced to 1/2 cup (about 3 minutes). Serve sauce with hens and potatoes. Garnish with basil sprigs, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	239.01 Kcal (1001 kJ)
Calories from fat	72.7 Kcal
		% Daily Value*
Total Fat	8.08g	12%
Cholesterol	76.45mg	25%
Sodium	421.74mg	18%
Potassium	773.3mg	16%
Total Carbs	19.96g	7%
Sugars	1.2g	5%
Dietary Fiber	2.55g	10%
Protein	20.95g	42%
Vitamin C	13.4mg	22%
Iron	2.4mg	13%
Calcium	119.5mg	12%

Amount Per 100 g
Calories	96.33 Kcal (403 kJ)
Calories from fat	29.3 Kcal
		% Daily Value*
Total Fat	3.26g	12%
Cholesterol	30.81mg	25%
Sodium	169.98mg	18%
Potassium	311.67mg	16%
Total Carbs	8.05g	7%
Sugars	0.49g	5%
Dietary Fiber	1.03g	10%
Protein	8.44g	42%
Vitamin C	5.4mg	22%
Iron	1mg	13%
Calcium	48.2mg	12%

* 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.

Tastes

salty
savory
bitter
sweet

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