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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

Count

Nutrition

152

Calories

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Ingredients:

Serving

4 cups loosely packed fresh basil leaves
1/3 cup (about 1 1/2 oz) grated fresh parmesan cheese
1 tbsp water
1 tbsp olive oil
1/4 tsp salt
1/8 tsp black pepper
2 garlic cloves, chopped
4 (22-oz) cornish hens
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 , less-sodium chicken broth
1 tbsp water
1 tsp cornstarch
fresh basil sprigs (optional)

Directions:

Preheat oven to 375°.
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. Starting 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 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper, tossing well to coat. Arrange potatoes around hens; bake at 375° for 45 minutes or until thermometer registers 180° 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 1 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 tablespoon 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	151.61 Kcal (635 kJ)
Calories from fat	39.56 Kcal
		% Daily Value*
Total Fat	4.4g	7%
Cholesterol	13.93mg	5%
Sodium	326.37mg	14%
Potassium	659.26mg	14%
Total Carbs	19.77g	7%
Sugars	1.75g	7%
Dietary Fiber	2.55g	10%
Protein	8.96g	18%
Vitamin C	13mg	22%
Iron	2.3mg	13%
Calcium	71.5mg	7%

Amount Per 100 g
Calories	84.38 Kcal (353 kJ)
Calories from fat	22.02 Kcal
		% Daily Value*
Total Fat	2.45g	7%
Cholesterol	7.75mg	5%
Sodium	181.65mg	14%
Potassium	366.92mg	14%
Total Carbs	11g	7%
Sugars	0.98g	7%
Dietary Fiber	1.42g	10%
Protein	4.99g	18%
Vitamin C	7.3mg	22%
Iron	1.3mg	13%
Calcium	39.8mg	7%

* 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.