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reconstituted sun-dried tomatoes garlic Parmesan cheese salt fresh ground black pepper lemon juice olive oil Cornish hens
Viewed: 108 - Published at: 8 years agoIngredients
- 2/3 cup reconstituted sun-dried tomatoes, or sun-dried tomatoes packed in oil, drained; see Note
- 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
Method
- 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.
