Directions:
- Heat oven to 400 degrees.
- Arrange quail, breast side down in a 10 inch square baking dish or 3 qt. casserole; set aside.
- In small bowl, blend pineapple juice, worcestershire sauce, mustard, rosemary and cornstarch.
- Pour pineapple and lemon slices over quail.
- Place baking dish in oven.
- Bake quail, basting occasionally, until they are tender and juices run clear; then bake another 15-30 minutes longer.
- Arrange quail and pineapple slices on platter.
- Strain sauce if desired, add salt and pepper to taste and serve on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 439.52 Kcal (1840 kJ) | ||
| Calories from fat | 236.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.31g | 40% | |
|---|---|---|---|
| Cholesterol | 165.68mg | 55% | |
| Sodium | 172.35mg | 7% | |
| Potassium | 528.7mg | 11% | |
| Total Carbs | 5.12g | 2% | |
| Sugars | 1.74g | 7% | |
| Dietary Fiber | 0.73g | 3% | |
| Protein | 43.93g | 88% | |
| Vitamin C | 22mg | 37% | |
| Iron | 9.1mg | 51% | |
| Calcium | 41.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 177.78 Kcal (744 kJ) | ||
| Calories from fat | 95.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.64g | 40% | |
|---|---|---|---|
| Cholesterol | 67.02mg | 55% | |
| Sodium | 69.72mg | 7% | |
| Potassium | 213.86mg | 11% | |
| Total Carbs | 2.07g | 2% | |
| Sugars | 0.7g | 7% | |
| Dietary Fiber | 0.3g | 3% | |
| Protein | 17.77g | 88% | |
| Vitamin C | 8.9mg | 37% | |
| Iron | 3.7mg | 51% | |
| Calcium | 16.8mg | 4% | |
* 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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