Walnut Pesto Broiled Cornish Hens
Serves: 4
Olin Prosacco
1 January 1970
Based on User reviews:
47
Spice
42
Sweetness
58
Sourness
45
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Set the oven rack on the lowest level and preheat the broiler to high
2
Line the bottom of a broiler pan with foil and brush with oil
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Combine the parsley, walnuts, pecorino, 1/4 cup olive oil, lemon zest, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor
4
Add 1 tablespoon water and process until smooth and creamy, about 30 seconds
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(Makes about 1 cup
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Pat the chicken dry and carefully loosen the skin to form a pocket under the skin
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Lift the skin, and use a spoon or fingers to stuff about 1/4 cup pesto deep into the pockets of each of the halves, cover as much of the meat as possible without breaking the skin
9
Season each side of the chicken with salt and pepper
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Place the chicken skin-side down on the pan and broil until lightly browned, about 15 minutes
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Carefully turn to keep the skin intact and cook the other side until crispy and dark brown, about 10 minutes
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Garnish with lemon and serve with potatoes
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Total Fat: 51 grams Saturated Fat: 12 grams Total Carbohydrates: 3 grams Protein: 37 grams Sodium: 724 milligrams Cholesterol: 185 milligrams Fiber: 1 gram Recipe courtesy of Food Network Kitchens for entwine
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