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Correo Electrónico
Add a photoMild Ricotta cheese, basil and bits of ham make a delicious stuffing. Slice in half and serve. Great served with sauteed zucchini, rice and mushroom pilaf and crusty French bread.
Ingredientes
- 2 Cornish hens
- 1/2 cup chopped onion
- 1 Tbsp. olive oil
- 1 cup Ricotta cheese
- 1/3 cup chopped parsley
- 1/2 tsp. dried basil leaves
- 1/2 tsp. salt
- 1/3 cup grated Parmesan cheese
- 1 egg, beaten
- 2 sliced bread, crumbled (or dried bread crumbs)
- 1/4 cup minced ham or pepperoni, optional
- 1 Tbsp. olive oil
Direcciones
- Remove giblets from hens. Rinse inside and out. Pat dry. Set aside until ready to stuff.
- In a small skillet, saute the onion in the oil until soft.
- In a bowl, combine the sauteed onion, Ricotta cheese, parsley, basil, salt, Parmesan cheese, egg, bread and ham or pepperoni, if used.
- Stuff the hens. Close with a skewer or toothpick. Tie the legs together.
- Rub hens with olive oil. Place breast down in roasting pan.
- Roast at 35 degrees F for 45 to 50 minutes.
- Remove trussing strings and skewer.
- Slice each hen in half. Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 4 servings | |
| Calories 533 | |
| Calories from Fat 292 | 55% |
| Total Fat 32.57g | 41% |
| Saturated Fat 11.19g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 193mg | 64% |
| Sodium 950mg | 40% |
| Potassium 475mg | 14% |
| Total Carbs 23.14g | 6% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.96g | 1% |
| Protein 35.82g | 57% |
