Frank's Recipes
Free Recipes Archive
Free Counter
by Pliner.Net
dating
,
lasik
,
search
,
shopping
Visitors Since July 1, 1998
This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com
MENU
»
Cookbooks
»
Hints & Tips
»
Foodservice
»
Links
»
My Awards
»
My Guestbook
»
Recipe Archive
»
Software
»
Volume Cooking
»
Where Are You
»
About
Help support this site
Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in
seconds
Roasted Cornish Game Hen in Herbed Breadcrumb Crust
2 white bread slices, crusts trimmed
1 cup chopped fresh parsley
1 tablespoon grated Parmesan cheese
1 shallot, chopped
1 garlic clove, chopped
2 Cornish Game Hens
3 tablespoon extra-virgin olive oil
4 tsp Dijon mustard
Blend bread, parsley, Parmesan, shallot and garlic in processor until crumbs form. Season with salt and pepper.
Preheat oven to 350o F. Cut game hens along spines. Open hens and arrange skin side up on work surface. Pound with side of cleaver or heavy large knife to flatten slightly. Season with salt and pepper. Drizzle 1 tablespoon oil over hens. Spread mustard on skin sides. Sprinkle with crumbs, pressing to adhere. Heat remaining 2 tablespoon oil in heavy large ovenproof skillet over medium heat. Add hens crumb side down and cook 5 minutes. Turn and cook 5 minutes. Transfer pan with hens to oven and roast until hens are golden brown and just tender, about 35 minutes. Serve.
Makes 2 servings.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
