Fruited Cornish Hens

Prepare a quick-cooking cornish hen for your next dinner gathering. They look impressive and are easy to pull together, even on a weeknight. Remember to add the fruit after 25 minutes.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 264
  • Calories from fat: 17%
  • Fat: 5.1g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1.1g
  • Protein: 17.4g
  • Carbohydrate: 39.1g
  • Fiber: 4.1g
  • Cholesterol: 49mg
  • Iron: 2.3mg
  • Sodium: 117mg
  • Calcium: 51mg


  • 2 (1 1/4-pound) Cornish hens
  • 2 tablespoons Madras curry powder
  • Vegetable cooking spray
  • 1/2 cup mango chutney
  • 1/4 cup fresh lime juice
  • 3/4 cup coarsely chopped Rome apple
  • 3/4 cup coarsely chopped Anjou pear
  • 3/4 cup coarsely chopped peeled kiwifruit
  • 3/4 cup cranberries


  1. Remove and discard giblets from hens. Rinse hens under cold water, and pat dry. Remove skin, and trim excess fat; split hens in half lengthwise. Rub hen halves with curry powder. Place hen halves, meaty sides up, in a shallow roasting pan coated with cooking spray. Bake at 450° for 25 minutes. Combine chutney and lime juice; stir well. Reduce oven temperature to 350°, and brush chutney mixture over hen halves. Bake 25 minutes. Arrange apple, pear, kiwifruit, and cranberries around hen halves in pan; bake an additional 10 minutes or until hen juices run clear.
  2. Place 1 hen half and 3/4 cup fruit on each of 4 plates.
  3. Note: Frozen, thawed cranberries may be substituted for fresh cranberries, if desired.
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