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Cornish Hen with Chutney Glaze

Yield 2 servings


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

Nutrition 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

How to Make It

  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.

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

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