Cornish Hen with Chutney Glaze

Oxmoor House
2 servings


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1 (1 1/4-pound) Cornish hen
Cooking spray
2 tablespoons chopped mango chutney
2 teaspoons Dijon mustard


1. Preheat oven to 325°.

2. Remove and discard skin and giblets from hen. Rinse hen thoroughly with cold water; pat dry with paper towels. Split hen in half lengthwise, using an electric knife. Place hen halves, cut sides down, on a rack in a roasting pan coated with cooking spray. Combine chutney and mustard; brush one-third of chutney mixture over hen halves.

3. Bake, uncovered, at 325° for 50 to 55 minutes or until hen halves are done, basting twice with remaining chutney mixture.

Note: Reduce your intake of saturated fat and cholesterol by removing the skin from chicken, turkey, and Cornish hens either before or after cooking.

Created date

April 2008

Nutritional Information

Calories 243
Caloriesfromfat 30 %
Fat 8.1 g
Satfat 2.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 29.7 g
Carbohydrate 10.8 g
Fiber 0.0 g
Cholesterol 91 mg
Iron 0.0 mg
Sodium 270 mg
Calcium 0.0 mg