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Yield
2 servings

How to Make It

Step 1

Preheat oven to 325°.

Step 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.

Step 3

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

Step 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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