- Recipes Home
- Interest Groups
Roasted Cornish Hens With Rosemary And Tomato Recipe
|Chopped fresh rosemary||5 Tablespoon|
|Cubed plum tomatoes||4 Cup (64 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Black pepper||To Taste|
|Hot cooked pasta||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 1681 Calories from Fat 699
% Daily Value*
Total Fat 78 g119.6%
Saturated Fat 21.2 g105.9%
Trans Fat 0 g
Cholesterol 575.3 mg
Sodium 416.3 mg17.3%
Total Carbohydrates 144 g47.9%
Dietary Fiber 21.9 g87.7%
Sugars 10.4 g
Protein 108 g215.2%
Vitamin A 184.2% Vitamin C 289.8%
Calcium 32.5% Iron 100.1%
*Based on a 2000 Calorie diet
Using your fingers, gently work 1 tablespoon of the rosemary under the skin of each breast half.
Coat a large baking pan with no-stick spray.
Lay 4 "beds" of tomatoes (1 cup each) in the prepared pan; sprinkle the remaining 1 tablespoon rosemary over all.
Set a half-hen on top of each bed.
Drizzle the orange juice over the hens; add salt and pepper to taste.
Roast the hens at 400° for 40 minutes, basting every 10 minutes with the pan juices, until the hens are brown and crisp and their juices run clear.