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Dash of Diamonds and Pinch of Pearls Sweepstakes

Grilled Cornish Hens with Sun-Dried-Tomato Pesto

Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen
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Active Time:  5 Minutes
Total Time:  30 Minutes
  Serves 4
Since the tomato pesto here is made in a processor or blender, you have to make more than the small quantity needed. Use leftover pesto later in the week on grilled vegetables or fish. It's also a delicious addition to sandwiches, not to mention pasta.
RECIPE INGREDIENTS
2/3 cup reconstituted sun-dried tomatoes, or sun-dried tomatoes packed in oil, drained
2 cloves garlic, chopped
3 tablespoons grated parmesan cheese
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 tablespoon lemon juice
1/2 cup olive oil
2 Cornish hens (about 1 1/4 pounds each), halved
Grilled Cornish Hens with Sun-Dried-Tomato Pesto Recipe at Cooking.com
DIRECTIONS
Light the grill. In a food processor or blender, mince the tomatoes and garlic with the Parmesan, salt, pepper, and lemon juice. With the machine running, add the oil in a thin stream and continue whirring until the ingredients are well mixed.


With your fingers, loosen the skin from the breast meat of each hen, leaving the skin around the edge attached. For each half hen, spread 1 tablespoon of pesto under the skin and 1 tablespoon over it. Cook the hens over moderate heat, skin-side down, for 12 minutes. Turn the hens and cook until just done, about 12 minutes longer.


Menu Suggestions


Creamy polenta topped with a dollop of the extra pesto will be perfect with the hens. Also, since the grill is already hot, you might throw on some vegetables -- peppers, zucchini, asparagus.


Reconstituting Sun-Dried Tomatoes


In a small pan, bring enough water to a boil to cover the dried tomatoes. Add the tomatoes, then remove from the heat and let them steep in the hot water for about 5 minutes. Drain.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Pesto Mains
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 467
Fat. Total: 36g
Fiber: 1g
Carbohydrates, Total: 5g
Sodium: 669mg
% Cal. from Fat: 69%
Cholesterol: 133mg
Protein: 31g
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